Hi all! I'm new to sous vide and just made a batch of chicken thighs. I rubbed them with salt, pepper, garlic, oregano, and a bit of olive oil, bagged them in Ziploc, and left them at 150F for about 8 hours. They were great, but there was all this leftover liquid in the bags. Definitely some fat (more than the olive oil I added), as well as a lot of what seemed like basically gelatin. Two questions: Does this mean that I'm doing something wrong? After all, I want that delicious gelatin in the meat! Maybe I left too much air in the bag? What's the best way to use this tasty bonus output?Thanks!
