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For tender chicken legs the temperature used is normally 141°F up to 156°F (60.6°C to 68.9°C) and I personally like 148°F (64.4°C) the best. The time is typically 4 to 6 hours.
Chicken legs are cooked one of two ways, either to be tender, or to be fall-apart confit or shreddable style.
For tender chicken legs the temperature used is normally 141°F up to 156°F (60.6°C to 68.9°C) and I personally like 148°F (64.4°C) the best. They just don't need to be tenderized too much, if at all, so the time range is typically 4 to 6 hours, depending on how tender you want the meat, though you can get away with pasteurized them by thickness.
For shreddable chicken legs, the range goes much higher but is often between 160°F to 170°F (71.1°C to 76.7°C). I usually split the difference and use 165°F (73.9°C). They are cooked longer as well to allow for more breakdown, usually for 8 to 12 hours.
For more information I highly recommend my guide on how to sous vide chicken.
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