9 февр. 2023 г. · I usually cook the white meat at 145F and dark at 160F. For single layer of parts vacuum sealed, I usually do 3 Hrs. 8 hours is fine for the ...

5 янв. 2023 г. · Lower the temp to 140-145 and drop in the bagged breast for another couple of hours. The other alternative is to cook it all at 145, then carve ...

30 янв. 2023 г. · I figured out that 70C be compromise between a right temperature for cooking breast and for chicken legs, and I think I almost nailed it. Almost.

11 авг. 2020 г. · I want to make a whole chicken for lunch tomorow and I plan on going 155° for 6-7 hrs. I'll stuff the cavity with veggies but I dont know if I should make it ...

7 мая 2024 г. · I've got a chicken breast in my sous vide at 140. I've found this to be the best temp so it doesn't dry out or turn rubbery (woody breast) when ...

23 нояб. 2023 г. · Is it a whole chicken, bone-in pieces or boneless? Kenji has a good page about temp and timing and did tests at 1, 2, 4, 8, 12, and 24 hours.

25 февр. 2022 г. · You can make velvety soft chicken breast at 140-150 F, but the dark meat will be both firm and (usually) still quite pink at these temperatures.

29 янв. 2023 г. · Douglas Baldwin recommends 5h at 60 C when chicken is 70mm thick, but there is nothing about the whole chicken so to be on safe side I figured out 12 hours.

25 февр. 2024 г. · I glanced at a SV whole chicken recipe to see 6 hours at 150ºF. That's about 6 hours until the instant the core temperature hits 150ºF, and ...

9 апр. 2017 г. · Two hours @ 143F. Remove breast bag. Raise temp to 156F for 50 min. Finish thigh / leg bag. Remove, chill, sear, season.