Asked by on Saturday, January 19
Can I sous vide my chicken, then put it in the fridge or freezer to make chicken marsala later on
1 Answer to This Question
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Yes! I suggest that chicken that will be refrigerated should spend about 4 hours in the cooker to get a little deeper pasteurization. 140 degrees F for breast and wing, 152 F or higher for leg and thigh. Leave the package sealed and chill it quickly in ice water as it comes out of the cooker and into the refrigerator. I keep pre-cooked chicken in the fridge by habit for quick meals.
Answered by Leigh Jones on Friday, June 14
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide
which you can get at Amazon.com or as a pdf download