Nick DiGiovanni

I am probably gonna sit here and watch till the water comes to temp.

But the only worry now is that if we're not careful, this may overcook.

It's just past 6.30 now.

We've let this go as long as we possibly can, and it's now time to bring this to the only bakery we could find that has an oven big enough to actually fit this in there.

We've done the best we can, and at this point, we can really only hope that it's cooked.

This right here is where we're going to be baking our raw chicken.

As you can see, it's so big that all four of us have no problem fitting inside.

You guys go start prepping.

I'm going to FaceTime Gordon to check in and preheat this oven.

Hey, Gordon.

Hey, Nick.

How's it going?

It's going okay.

We had a little bit of a mishap with the sous vide bath, but I think everything is coming together now.

But we'll find out once it's baked.

You want to treat this thing extremely nicely.

Just like a little baby, a little meat baby.

It feels like the perfect medium rare.

You better believe it.

All right, guys, we got to move.