I'm making boneless chicken breast in an improvised sous vide setup using a pot of water on the stove, a thermometer and chicken in a ziploc bag. I'm keeping the temp at a constant 150 degrees. I can see that there is clear liquid in the bag that was not there when I started. Could this all be juices that the chicken has released, or does my bag have a hole? Has anyone done sous vide chicken ever noticed juices accumulating in the bag?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.