Sous Vide Chicken breast temperature?

[sudsy9977]

Had some skin on bone in breast that I cooked at 146 for two hours. Came out ok. Was almost too soft and tender. What temperature is everyone cooking their chicken to these days ? Ryan

 

[Dendrobatez]

I'll go to 160, pull it and let it rest for a 10 minutes, sear, rest, slice. Texture is the main reason I dont go lower.

 

[sudsy9977]

Is it still juicy at 160? Just firmer?

 

[esoo]

When on the BBQ, I pull at around 160F, and it is moist.

I've looked the Serious Eat Sous Vide Chicken article about his various recommendation of time vs temp, but actually never done chicken in my sous vide to experiment with the lower finish temps.

 

[Michi]

I've looked the Serious Eat Sous Vide Chicken article about his various recommendation of time vs temp, but actually never done chicken in my sous vide to experiment with the lower finish temps.

That's a good and in-depth article. Thanks for that link!

 

[Dendrobatez]

Is it still juicy at 160? Just firmer?

Yes, just don't forget about it or it'll turn into a grainy mess. A properly bagged breast should take 34-45 minutes to get to 160. Ill do it in a similar way in the restaurant, just have to cool it and hold at a lower temp.

 

[panda]

chix tiddy in a bag

 

[waruixd]

145 while actively cooking either roasting or pan fry, Then let it rest and it will carry over and cook just nice.

 

[Danzo]

145. perfect for my liking. Too bad you have to cook chicken in the states for it to be safe. (145 is perfectly safe if you cook it long enough) used to eat raw chix in japan.

 

[sudsy9977]

I thought the 146 was okay...I think the texture was almost too soft....I might split the difference and try like 152 or so next time...ryan

 

[Bensbites]

I thought the 146 was okay...I think the texture was almost too soft....I might split the difference and try like 152 or so next time...ryan

I cook my chicken breasts to 140-145 depending on my mood. The texture is different than grilled. My family has grown to love it.

 

[crlums]

I go to 150. 145 is good but sometimes borderline too soft for my tastes. IMO 150 still retains tons of juiciness but texture is little better.

 

[bahamaroot]

I split the difference and do 155. No complaints in my house.

 

[shouse]

I boil bag it at 145f normally finish with a strong sear on the grill or CI pan.

 

[Eziemniak]

How long for do you usually put your breast regardless of temp?

 

[mise_en_place]

1-2 hours @Eziemniak

 

[ModRQC]

When brine beforehand you can stretch the internal temp higher, tons of moist still passed the USDA recommendation. Just saying. I like chix at 145-155 personally but with the girlfriend have to take it up a notch for texture. I found she's satisfied with 170-180 range. Wouldn't do that dry roasting without prior brining though. Cook around 2 hours low temperature, first half uncovered to crisp the skin, second half covered, splash a good amount of cooking juice before covering, and when getting it out of the oven, before letting it to rest still covered. I still preferred it when I could cook at a lower internal temp but crisp the skin even more not covering at all.

 

[gregfisk]

I’ve found I can go higher in my smoker than in my oven. It seems like 150 is good for the oven but I can easily go to 165 in the smoker and it’s still very moist. Same goes for pork tenderloin. I’m not a chef though so best listen to the experts here.

 

[avk210]

150
2 hours perfect every time

 

[whirlwynds]

150 2 hours for me also. less than that too "raw" of a texture even though it was cooked.

 

[daveb]

When doing "chix tiddy" in SV I like the texture from 150's. I do turkey tiddy to 165F for my old folks to be in compliance with state and corporate requirements. It's still tender and not dried out but lower would be better.

 

[btbyrd]

I go around 150 for chicken breast, but I honestly don't see much appeal in cooking chicken breast SV unless there's some special reason. But I like a nice browned surface on both sides, and in the time it takes for that crust to develop, the chicken itself is cooked. For turkey, which really does benefit from low temps, I do 135 for 18-24hrs. Chefsteps suggests even lower at 130. It sounds insane, but the texture and flavor of the (very) low temp turkey is great. But it tends to be slightly pink at the lowest temps, so I go a little higher and am not shy about searing it hard (or even using an aggressive convection oven "sear").

 

[JASinIL2006]

We go about 90 minutes at 140 for boneless chicken breasts destined for browning; 150 or so if using in salad or if they are to be cubed for another purpose. The only thing I don't like about sous vide cooking for chicken is the effect of the vacuum sealing on the shape of the chicken breasts. After immersion cooking, they tend not to be very flat and therefore don't sear in a hot pan quite as well.