Cook at 145°F for 2 hours minimum, up to 4 hours.
Pat completely dry before frying.
Blend tomatillos, jalapeño, herbs, lime.
Warm in a saucepan with stock and bag juices.
Reduce slightly for 5–7 minutes.
Finish with crema or butter off heat.
Serve on a rice base with chicken on top skin side up, sauce spooned around, fresh cilantro, and a lime wedge.