One more thing that I love about cooking in my Neovide 100 bagless, waterless Sous Vide cooker is the quality of what we used to call "pan drippings" that are a by-product of every cut of meat.
A recent example was my six hour bone-in chicken thighs, which delivered a wonderful bone broth. After cooling it a bit, I poured the cooked chicken and the broth it was sitting in together from the Neovide tray into a shallow pan to freeze for later use.
Since my earlier cooking times for chicken experiments I have been cooking mine for 6 hours at 165°F which is how I like it for dumplings.
Lately I have been using Bisto gravy granules as a thickener, which comes in beef and chicken regular and reduced salt, onion, and vegetable. I dissolve it in a little 198°F water from my Waterdrop Instant Hot spigot, then add it to the meat stock.