I got four chicken marylands (leg with thigh on), brined them overnight, then sous vide them at 74c for 3 hours.

Into an ice bath, while I used the sous vide liquid to cook the rice. I’d made the 3 typical dips ahead of time.

I looked at a heap of recipes, but basically took Kenji’s advice on sous videing the chicken, then did it pretty typically.

I thought it was great. The chicken was super juicy.

This is L’s favourite meal. Unfortunately, tonight we discovered that she’s now lost her sense of taste & smell.

G loved the rice, but didn’t seem super enthusiastic on the chicken, although ate some.