I own an Anova cooker that I’ve not yet used for sous vide cooking - and I’m wondering about the possibility of an alternative usage: I want to do a classic french dish where an entire chicken is poached into a broth, that has to be kept at 160°F for 4.5 hours. I wonder if the Anova cooker can be used for this? Is it ok to have it into a broth instead of clean water? Will I be able to properly wash it after use?
The chicken would be into a non sealed plastic wrap (preventing small parts from the chicken to migrate into the broth) and limiting - but not preventing - the chicken exposure to water.
What do you think?