Skinless, boneless chicken thighs were my first sous vice experiment. I used a package of four small chicken thighs, each less than an inch thick.
As preparation, I froze extra virgin olive oil in small containers, each with about a tablepoon of oil. (I found a bag of 250 3/4-ounce Solo cups at a local restaurant supply store and a bag of 100 lids, all for $5.) I roasted a garlic bulb (20 minutes at 400°F). I picked some fresh rosemary and chopped the leaves. I cut thin slices of Meyer lemon.
Then I rinsed the chicken thighs, cut off extra fat, seasoned with salt, pepper and rosemary. Then I bagged each with a Meyer lemon slice, a clove of roasted garlic and a glob of frozen olive oil.
Since this was my first time cooking sous vide, I tried an experiment. Two of the thighs were bagged individually in 1-quart Ziploc vacuum bags. The other two thighs shared a single 1-quart bag.
I pumped air out of the three bags to flatten them, then dropped them in my brand-new Sous Vide Supreme, which was set for 146°F. I knew from reading and re-reading Douglas Baldwin's informative "A Practical Guide to Sous Vide Cooking
" that these would cook in less than an hour at that temperature, but they could stay in the bath for hours without harm.
I left them in for about an hour and a half while I made mashed sweet potatoes as an accompaniment.
The results were pretty wonderful, but instructive.
I flash-cooled the two individual bags for future consumption and fished out the bag with two thighs.
Without thinking, I poured off the juices that accumulated in the bag.
Mine was evenly done and tasty. My wife's was not evenly done -- parts of the thigh were clearly still rare. I think the bag may have floated to the surface, or else an air bubble in the bag shielded one thigh from water contact.
The rosemary seasoning was evident and very nice, as was the touch of lemon. Neither of us could taste the garlic.
Next time I do this, I plan to use more roasted garlic cloves. I'll fuss more to make sure the food is in full contact with the water bath. I won't pour off the juices, but will use them to make a sauce to mask the beige-colored meat.