help with Chicken on the bone............cooked sous vide in a water bath

Asked by Aaron on Monday, February 07
Hi all <br /> <br />some help with cooking chicken on teh bone if i may...... <br /> <br />I recently cooked chicken on the bone ( i tried medium size chicken legs and poussin) at 74c for min of 2-3 hours. <br /> <br />I vac packed them with thyme and seasoning, brought bath up to temp, submerged and left for 3 hours. <br /> <br />Result - once i took the chicken from the bag, although the internal temp of the meat was at the USD 74 degrees c, there were quite a few blood vessels and the juices were red. Although i know that the food was at a safe temp any dinner guest eating this would probably have a heart attack :-)!!.... <br /> <br />Anyone else have any experience or help here??? <br /> <br />Thanks in advance <br /> <br />Aaron

2 Answers to This Question

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White meat chicken and dark meat chicken require different cooking temperatures-- white meat will have superb flavor and moistness after 2 to 4 hours at 140 degrees, but becomes increasingly mushy and chalky at higher temperatures. Dark meat chicken is better at higher temperatures, certainly over 150 and probably better above 156 degrees F. <br /> <br />For bone-in chicken, and for skin-on chicken the cooking times need to be longer. My frequent experience has been with a lot of boneless/skinless chicken breast meat that is added into recipes as they cool below 140 degrees just prior to being served. Skin-on sous vide chicken is a technique I would usually use when barbecuing for parties. The cooking times are short--just long enough to add the brown color and coat with sauce. The resulting chicken is perfectly cooked and moist, and the sous vide tenderness is obvious.
Answered by Leigh Jones on Monday, June 17
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Hi Aaron : ) <br /> <br />I have had great success using either of the following methods. <br /> <br />Do what you are going to do to the chickens in terms of spices and fat and vacumn the bag. I generally do 2 legs and thighs per bag. I use onion and garlic powder, sea salt and cracked pepper, red pepper flakes and cajun spice rub. I add 1 tsp of unsalted butter and a sprig of thyme and majoram typically to the bag. <br /> <br />If I need them for this evening's dinner I will use Douglas Baldwin's recipe of 176 degrees F (80 degrees C) for 4 to 6 hours. <br /> <br />If I am cooking them for a future use, then I place them in a 160 degree F (70 degree C)overnight. I have generally used the sous vide for that night's dinner so I have to wait until that is out before I place them in the bath. So for me, that would probably be around 9:00 PM before the dishes are cleaned and I am ready to proceed. I generally get up around 8:00 or 8:30 AM and remove them from the bath at that time. I follow Mr. Baldwin's recommendations of letting them rest for about 15 minutes and then I put them in an ice bath before putting them in the freezer. <br /> <br />The meat in both methods is wonderfully moist and tender. I do not remove the skin before sous vide bath. I do broil the skin side up on the legs and thighs before serving. My best results are using a jelly roll pan with a rack on it and keep it about 1 inch away from the broiler element for 3 to 5 minutes for the best crispy skin results. <br /> <br />Hope this helps. <br /> <br />Sara Peterson <br />Naples, FL
Answered by Sara Peterson on Friday, February 11
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 or as a pdf download.

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