It turned out well, my only complaint was the skin didn’t color evenly, but that may have been because I made twice as much chicken as I had planned to and and doubled it up inside the bag. If I had a single layer of pieces with the skin side down maybe it would not have been an issue.
I’m going to try 149 again to see if the texture is more what I’m used to from restaurants, 165 wasn’t as silky as I wanted. Will also try breast vs thigh to see what’s what.
The sauce flavor came through beautifully, and i strained and reduce it for drizzling over, and to reuse.
