sous vide chicken

thaw chicken breast, keep in sealed freezer bag to retain juices

fill pot with hot water from faucet. Warm on stove to 140F (+/- 5F). Add cold water to lower temperature as needed.

Remove all air from the bagged chicken. Air=insulation=less evenly cooked.

technique: suck air out with straw; or fold bag over and squeeze out air

Place airless sealed freezer bag of chick in 140F water. Maintain temperature for between 1.5 and 10 hours. Occasionally stir water to make sure temperature is even.

the thinner the cut, the less time. 1/2" = 2 hours