Sous vide chicken thighs

Set the sous vide machine to 165F for chicken thighs, for 4 hours.

Season the chicken on a plate with plenty of salt and black pepper, plus lemon zest or any spices and aromatics wanted.

Put the chicken in a vacuum seal or food safe freezer bag, close it about three quarters of the way, lower it slowly into the pot just above the water line to expel the air, then zip it tight.

Clip the bag to the side with a clothespin so it stays below the water and cook about 4 hours.

The chicken comes out grey; sear it in a cast iron. It can be kept in the bag in the fridge until needed.