10 Chicken Thighs, divided into 2 bags, and in Sous Vide set at 165F.

Paper Towels layered in pan ready for when Sous Vide time is expired.

Cast Iron pan on Pit Boss with a layer of canola oil.

Chicken is out of Sous Vide

And now in The hot oil in Cast Iron,

1 Minute later, for each batch

And my sweetie is making gravy from the drippings