everybody uh today i'm going to show you a really cool feature about cooking sous-vide um basically what we're going to do today is cook some pre-prepared uh boneless chicken breasts and basically all he did was just um olive oil salt and pepper uh some fresh basil thyme and rosemary and just uh frozen these have been in the freezer i don't know about a week or two and um soupy chicken's really really good um it's it's just excellent it's cooked so tender and juicy all the way through you know when you cook chicken it comes out dry in the edges and it's really easy to overcook you know with this method it's actually foolproof completely and basically all you got to do is seal up your chicken this is already sealed which is you know it's great for people that you know don't really have a lot of time to cook you can prepare all your meals real quickly uh all at once and then you know you can just throw them in the water bath here uh frozen and all you have to do if it's frozen is just add an extra half hour to the cooking time i'm probably going gonna do an extra 45 minutes or so uh just because you know it's a pretty big thick piece of chicken and um you know it you really can't overcook uh going sous vide you know unless you cook it for like eight hours or something but anyway i'm going to put this in the water bath at 146 degrees for a little over two hours and uh when i take it out it'll be cooked juicy as hell edge to edge and and perfect so my setup is the anova sous vide circulator my tub of water it's already set to 146 degrees which you may or may not be able to see yeah there you go and basically i'll just um you know show you what to do in about two hours but like i said it's completely foolproof and you just take stuff straight from the freezer and put it in there and it comes out just as good as if it was fresh so anyway thanks for watching and i'll get back to you in a minute all right now after two hours the chicken's done we have some wonderful well-prepared chicken breasts here i like to take the spices off just because you don't want to be eating twigs and leaves that's not very good all the spice flavor though has been pretty much infused with the juices of the chicken so it tastes very nice it smells really really good and as you can see it comes out cooked 100 all the way through i'm actually going to be using this in a pasta dish so i'm just going to go ahead and cut it up but as you can see this is perfectly juicy chicken breast i mean i don't know if you can see the reflection in the light but basically it is 100 cooked all the way through perfect so anyway 146 degrees uh frozen cook it about two hours and that's pretty much it so thanks for watching i decided to brown it uh just in olive oil or whatever for literally i don't know 30 seconds to a minute on each side as you can see it comes out looking pretty good and uh you know just gives it a nice little extra different flavor so anyway wanted to show you that and i'm going to chop this up and put it in my wonderful garlic pasta here in a sec so thanks for watching