I made the juiciest most tender plain chicken, with a cooler and a plastic bag - sous vide

1. Thaw about 2 pounds of chicken breast.
2. Fill cooler with 60°C (140°F) water.
3. Put chicken in ziplock bag, seal it (partially submerge to squeeze air out).
4. Put in 60°C water for 3 hours.
5. Occasionally heat some of the water to maintain temperature.
6. Eat.

Thanks to xuth for posting about this subject and leading me to it.

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