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What Would You Like to Sous Vide?
How to Sous Vide Chicken Leg
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. I go into a lot more detail about how to sous vide chicken legs, but below is a short summary to get you started.
Tender Chicken Legs
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.
Shreddable Chicken Legs
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.
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Sous Vide Leg Temperatures and Times
Medium:
141ºF for 4 to 6 Hours (60.6ºC)
Ideal:
148ºF for 4 to 6 Hours (64.4ºC)
Shreddable:
165ºF for 8 to 12 Hours (73.9ºC)
Do you have experience cooking leg? Let us know your thoughts in the comments below!
This recipe adds flavor to chicken legs post-sous vide with a sweet and spicy honey-sriracha glaze. You can adjust the recipe to your preferred hotness! Due to the odd shape of chicken legs and thighs, I find searing them on a grill or under a hot broiler works best. Popular entree for the whole family.
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Sous Vide Leg Comments
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