Gave a bird a bath in the sous vide container, 3 hours @70°C.
Added 2 litres of salty water to the bag to ensure the heating was consistent throughout.
Out of the water, into an ice bath for 45 minutes, dried and into the fridge for several hours uncovered to dry right out.
Put a rub on it (can’t remember what was in it, but there was definitely paprika, rosemary, cracked pepper….).
Fired up a full chimney of Heatbeads and into the Weber she went.
It took about an hour and a half to get back up to temp, with a few bastings of melted butter along the way.
Mrs Grills whipped up some roast veges and cheesy cauliflower/broccoli bake, roast potatoes, corn and some gravy made from the chooken drippings.
Tasty and tender and well worth the extra bit of effort involved using the sous vide.