Sous Vide (Immersion Circulator)
Chicken Time and Temperature Chart
| Description | Details | Temp | Min Hrs. | Max Hrs. |
|---|---|---|---|---|
| Chicken | ||||
| Light Meat | Super-Supple | 140°F | 1:00 | 3:00 |
| Breast | Very soft and juicy, served hot | 140°F | 1:30 | 4:00 |
| Light Meat | Tender & Juicy | 149°F | 1:00 | 3:00 |
| Breast | Tender & Juicy, served cold (salad) | 150°F | 1:00 | 4:00 |
| Breast | Tender, Juicy, & slightly stringy,served hot | 150°F | 1:00 | 4:00 |
| Breast | Traditional, Juicy, firm & slightly stringy,served hot | 160°F | 1:00 | 4:00 |
| Light Meat | Well Done | 167°F | 1:00 | 3:00 |
| Dark Meat | Tender | 149°F | 0:45 | 5:00 |
| Dark Meat | Falling Off the Bone | 167°F | 0:45 | 5:00 |
| Chicken Thighs | ||||
| Thighs | Very juicy & Quite Firm | 150°F | 1:00 | 4:00 |
| Thighs | Very juicy & Fully Tender | 165°F | 1:00 | 4:00 |
| Thighs | Pull-off-the-Bone Tender | 154°F | 4:00 | 8:00 |
Notes:
ProtiensChicken
Breasts cooked at 149 °F / 65 °C are a crowd-pleaser; try them at 140 °F / 60 °C for a novel texture that’s great for chilled chicken salads. Boneless chicken thighs will cook through in about 45 minutes, but to give whole bone-in legs a braisey texture, leave them in the water for three hours.
Chicken Thighs
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-thigh.html for more details. To sear the thighs for crispy skin, chill the thighs in an ice bath after cooking. This allows you to give the chicken a longer time over moderate heat in a skillet, just before serving, in order to get extra-crispy skin without overcooking the chicken underneath. Tip: Press the thighs flat so that the skin is easier to crisp.
Frozen
You can sucessfully process frozen chicken parts with sous vide. Simply increase the cooking time to 1 ½ times the recommended time for the same pieces at room temperature. For example, something that would normally require 1 hour is processed for 1 hour and 30 minutes if started frozen. 4 hours becomes 6 hours for frozen chicken parts.
Pasteurization Time for Chicken with 5% Fat Content
| Temperature | Time | |
|---|---|---|
| 136°F | 68.4 min | |
| 140°F | 27.5 min | |
| 145°F | 9.2 min | |
| 150°F | 2.8 min | |
| 155°F | 47.7 seconds | |
| 160°F | 14.8 seconds | |
| 165°F | Instant |
This page was updated on December 26, 2020.
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