Abstract: A method for cooking a batch of chicken pieces is disclosed including the steps of: (1) providing a plurality of chicken pieces at about 40° F., (2) submerging the plurality of chicken pieces in a first heated water bath until a portion of the outer surface of the chicken pieces is denatured, (3) placing the plurality of opaque chicken pieces into a flexible pouch; (4) applying vacuum to the flexible pouch and sealing the pouch to form a sealed container, and (5) submerging the sealed container in a second heated water bath at a temperature of from about 135° F. to about 195° F. for an effective period of time to fully cook the chicken pieces.