Why It Works Controlling the temperature of the chicken during cooking, whether sous vide, roasted, poached, or grilled, guarantees the moistest meat while maintaining food safety standards. Adding aromatics to the sous-vide bag (if cooking sous vide) packs the chicken with flavor before you dress it, allowing you to use less mayonnaise in the end. Homemade mayonnaise is more flavorful and lighter than store-bought mayonnaise. Mayonnaise can disguise a wide variety of sins, but dry chicken is not one of them. You know what I'm talking about. Those deli or potluck chicken salads made with stringy leftover chicken meat and enough gloppy store-bought mayonnaise to make it palatable. Is anyone really fooled by that? Yeah, didn't think so. Sous vide often gets touted as a technique to guarantee moist and tender pan-roasted chicken, since it allows you to safely cook the chicken to a lower temperature, guaranteeing better juice retention.…