I had only one large plastic bag and 2 large pieces of chicken breast, skin-on, bone-in. I brought the water temperature to 150 and added both breasts into the bag (one over the other, not next to each other), seasoned with salt and pepper, 3 slices lemon, and a 3-inch fresh rosemary sprig. Finally, the air was expelled from the bag, and we were ready to rock n' roll. Given the thickness of the chicken, I though this would be a two hour sous vide. After about an hour I noticed the bag had half-filled with broth! The Chicken was essentially "boiling" at 150. I poured off the liquid, expelled the air and resealed the bag. Near the end of cooking, that same bag was once again half-filled with chicken water/pot water. Emptied it again. Now it was time for its 5 or 10 minutes on the grill - both sides to brown. 1. How does this faulty sous vide technique affect both the flavor and the safety of the food? Essentially, a 150 degree boil for 2 hours, and a good crisping on the grill. Should I worry? 2. Another question came to mind: What if the bags weren't sealed properly and had air trapped in them. What would have been the effect of air touching the food. And, would it be safe at 150 for two hours? Looking forward to hearing from y'all!