Add ¼ cup olive oil, a sprig of thyme, half a sprig of rosemary, and 10 cloves of garlic.Lightly sprinkle the leg quarters with salt and pepper and put two into a small (quart/liter) cooking pouch.Preheat the SousVide Supreme water oven to 176F/80C.Prepared sous vide, this recipe works better with the dark meat of the chicken, since the garlic will not become as toasty and sweet at the lower cooking temperature more desirable for cooking juicy breast meat.
