Pat thighs dry with paper towels — this helps seasoning stick and improves the post-bath sear. Season both sides with salt and pepper; add aromatics or sauces directly into the bag if desired. Place thighs in a zip-lock or vacuum-seal bag in a single layer — no stacking, or they'll cook unevenly. Zip-lock method: partially seal, lower slowly into the water to push air out, then seal fully. Vacuum bag: weigh it down with a small plate if it floats. Fill your pot with warm water and attach your immersion circulator as directed, accounting for slight water-level rise when the bag goes in.

将浸入式恒温器设置为74°C。一旦达到温度，将密封袋浸入其中，并将其夹到与循环泵出口相对的锅边缘，保持浸没。 烹饪至少90分钟至4-5小时。为了获得容易脱骨的质地，烹饪4-8小时。不要超过8小时。定期检查袋子保持浸没。 为了煎：取出鸡腿，用纸巾将皮肤完全擦干。用少量中性油在中火至高温下加热铸铁或不锈钢锅至闪闪发光。皮肤朝下放置，用铲子压平，不间断地烹饪约8分钟，直到呈深金黄色并变脆。翻转并温热另一侧2分钟。如果需要，保留袋子汁液用于锅酱。

Chicken exits the bath fully cooked at 74°C — no guesswork. Optionally verify with an instant-read thermometer in the thickest part (avoid bone); look for 74°C or above. Dry thoroughly before searing — wet skin won't crisp. Press the thigh flat in the pan for even browning. Rest 5–10 minutes after the sear, then serve immediately for the crispest skin.