On the 3rd of July I cooked some chicken thighs. I planned to cook them at 160F for 3 hours then shock chill, refrigerate overnight, and reheat/sear on a BBQ grill the next day. All went as planned except for one thing… I got tied up and left the chicken in the bath for almost seven hours.
I was concerned, but after heating/searing on a propane BBQ grill my wife thought the texture of the chicken was possibly the best she’s ever had.
I love how forgiving sous vide cooking is!!!