So I sous vide chicken thighs all the time and have them available to sear up, add some bbq sauce or lemon pepper or whatever. I started out (when I needed to keep them) immersing straight way into an ice bath but now I leave them out 15 minutes, leave them in water 15 minutes and then the ice bath. I have done a side by side on this and the texture is improved noticeably. (n=2).
However, either way I wind up with some pinkish gelatin which I use to throw away. Now I am keeping this (along with any of the stray chicken fat (schmaltz) that solidifies and more or less using in the place of some of the chicken broth I might use in a soup or sauce. Right or wrong, it seems to work fine.
What is this pink stuff? How to use it best?