Set your sous vide for 140°F and start it. If you’re using the Anova 750w and want to speed up the time it takes the water to heat up, boil water in a pot on the stove and fill the sous vide with about 50% tap water and 50% boiling water. Since boiling water is 212°F, you will jump instantly to about 140°F.

Chop your garlic and rosemary.

Salt and pepper your chicken.

Fill up your sous vide container with water. 

Get a Ziploc bag and check for leaks by filling it with water and seeing if any comes out.

Empty the ziploc bag of all water.

Put chicken, butter, lemon juice, garlic, and rosemary into bag.

Leaving the open part of the bag dry, submerge the rest of the bag into container full of water to get the air out.

Seal the bag.

Cook chicken in sous vide for 2 - 2.5 hours.

Remove from sous vide and bag and dry thoroughly with paper towel.

Sear on grill, skillet, or with a blow torch for 2 minutes on each side of the chicken.

Serve