Lucas Delgado
Sous vide is a cooking method that involves vacuum-sealing food in a bag with seasonings and cooking it in a water bath at the desired final temperature. It is a very precise technique when it comes to temperature control, which is especially useful for cooking meat and fish. Chicken cooked sous vide will be tender, juicy, and full of flavour. The optimal temperature for sous vide chicken depends on the type of meat and personal preference. White meat is usually cooked between 135°F and 150°F, while dark meat is cooked between 148°F and 165°F.
| Characteristics | Values |
|---|---|
| Temperature range for white meat | 135°F (57°C) to 150°F (65.6°C) |
| Temperature range for dark meat | 148°F (64°C) to 150°F (65.6°C) |
| Minimum temperature for pasteurization | 145°F (63°C) |
| Minimum temperature for chicken breast | 136°F (57.8°C) to 140°F (60°C) |
| Maximum temperature for chicken breast | 150°F (65.5°C) |
| Temperature for chicken drumsticks | 148ºF (64.4°C) |
| Temperature for egg bites | 170°F (76.6°C) |
| Temperature for sterilization | 130°F (54.4°C) |
| Temperature for traditional cooking methods | 165°F (74ºC) |
| Temperature for salmonella bacteria reduction | 136°F (58°C) |
| Temperature for browning and crisping | High heat |
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What You'll Learn
Sous vide chicken temperature ranges: 136°F-165°F (57.8°C-74°C)
Sous vide is a French term that means "under vacuum". It is a cooking method that involves vacuum-sealing food in a bag with seasonings and cooking it in a water bath at the desired final temperature. This technique offers unparalleled precision in temperature control and is especially useful for cooking meat and fish, as proteins react strongly to temperature variations.
When cooking chicken sous vide, the temperature range of 136°F-165°F (57.8°C-74°C) is considered safe. At the lower end of this range, at 136°F (57.8°C), it takes a little over an hour for salmonella bacteria to be eliminated. At 140°F (60°C), chicken is pasteurized and safe to eat, though some sources recommend a minimum temperature of 145°F (63°C) for proper pasteurization.
The optimal temperature within this range depends on your preference for white or dark meat. For juicy white meat, temperatures between 135°F-140°F (57°C-60°C) are recommended, while dark meat is best cooked at slightly higher temperatures, with some sources suggesting 148°F (64°C) as optimal.
It's important to note that sous vide chicken may not achieve the desired browning and crispness, especially for the skin. To address this, you can finish the chicken using a higher-heat method, such as searing it in a skillet with hot oil or on a grill.
By cooking chicken sous vide, you can ensure that it turns out uniformly tender, juicy, and flavourful, making it a convenient and consistent cooking method.
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White meat: 140°F (60°C)
Cooking chicken sous vide is a great way to ensure your meat is tender, juicy, and full of flavor. It is a very precise cooking technique when it comes to temperature control, which is especially useful for cooking meat as proteins react strongly to temperature changes.
When cooking white meat sous vide, the ideal temperature is 140°F (60°C). This is a relatively high temperature, so the chicken will be sensitive to drying out, and you will have a smaller window of opportunity to get it right. It is worth noting that some people prefer to cook white meat at a lower temperature of 135°F (57°C) or as high as 150°F (65.6°C).
At 140°F (60°C), the chicken will be pasteurized, but it is safe to cook at temperatures as low as 136°F (57.8°C). Pasteurization is important to ensure the safety of your chicken, as it kills any harmful bacteria, such as salmonella. At 165°F (74ºC), pasteurization is almost instant, but at lower temperatures, it will take longer.
To cook chicken sous vide, you will need a vessel to hold the water, a circulator to heat the water, and a method of sealing bags. The circulator will heat the water to your desired temperature, and you can then place your seasoned chicken in a sealed bag in the water bath.
Remember, if you want your chicken to have a crispy skin, you will need to finish it off in a skillet with hot oil or on a grill, as the high temperatures needed for crisping are not achieved through sous vide cooking alone.
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Dark meat: 148°F (64°C)
Cooking chicken sous vide is a great way to ensure your meat is uniformly tender and juicy. The temperature you choose will depend on whether you're cooking white or dark meat, and your personal preference for the texture of the meat.
If you're cooking dark meat, such as chicken thighs, a temperature of 148°F (64°C) is recommended. This will result in tender dark meat, but the white meat will be slightly stringy, though still moist. Cooking at this temperature for 4 to 6 hours will ensure the meat is pasteurized.
When cooking chicken sous vide, it's important to remember that the meat won't brown in the same way as it would with traditional cooking methods. If you want to achieve a crispy, browned skin, you'll need to finish the chicken in a skillet with hot oil or on a grill after removing it from the sous vide bath.
It's worth noting that sous vide cooking takes place at relatively low temperatures, so it's important to ensure your meat is cooked for long enough to kill any harmful bacteria, such as salmonella. At 148°F (64°C), it will take several hours for the bacteria to die off, so plan your cooking time accordingly.
To get started with sous vide cooking, you'll need a few basic pieces of equipment: a vessel to hold the water, such as a large pot or container, a circulator to heat the water bath, and a method of sealing your bags, such as a vacuum sealer or freezer bags. With these tools, you'll be able to cook juicy, tender chicken with precise temperature control.
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Pasteurisation: 138°F (59°C)
Cooking chicken sous vide is a great way to ensure your meat is cooked perfectly, with a consistent, tender and juicy result.
To ensure your chicken is pasteurised, you will need to cook it at 138°F (59°C). This is a relatively low temperature, and the chicken will need to be cooked for a longer period of time to ensure it is safe to eat. The length of time will depend on the thickness of the chicken. For example, a chicken breast of 2.5cm thickness will take 35 minutes to reach a core temperature of 59°C/138°F, and then a further 18 minutes to pasteurise. Therefore, the minimum cooking time for a chicken breast of this thickness is 53 minutes, which is usually rounded up to one hour.
It is important to note that the temperature reading must be accurate to avoid overcooking or undercooking the chicken, which could lead to food safety issues.
The benefit of cooking sous vide is that you can cook the chicken to the exact temperature you want, and then leave it in the water bath for as long as you like, without the risk of overcooking. This is because, unlike traditional cooking methods, sous vide cooks from the inside out, so the outside of the chicken will not dry out or overcook before the inside is cooked.
To finish your chicken, you may want to brown the skin. To do this, you can use a hot skillet with oil, or place it on a grill.
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Finishing methods: oven, grill, skillet
Finishing your sous vide chicken in the oven, on the grill, or in a skillet are all great options to achieve the desired browning and crispness.
Oven
If you're using an Anova Precision Oven, you can use the Dry Sous Vide Mode, which helps keep the skin dry to facilitate proper searing after cooking. You can also use the oven's food probe to insert into the centre of the chicken to monitor the temperature.
Grill
To finish your sous vide chicken on the grill, light a chimney full of charcoal and wait until they are covered with grey ash. Pour out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and preheat for about five minutes. Clean and oil the grilling grate. Place the chicken, skin side down, on the hotter side of the grill and cook until the skin is deep brown and crisp. This should take about four to five minutes.
Skillet
To finish your sous vide chicken in a skillet, heat a heavy cast iron or stainless steel skillet with a tablespoon of vegetable, canola, rice bran, or olive oil over medium-high heat until shimmering. Carefully add the chicken to the hot oil, skin side down, and use a spatula to hold it down to maximise contact between the chicken skin and the hot oil and metal. Cook until the skin is deep brown and crisp, about two minutes.
Regardless of the finishing method, always remember to pat your chicken dry on both sides and season generously with salt and pepper before placing it in the oven, on the grill, or in the skillet.
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Frequently asked questions
The temperature depends on the type of meat. For white meat, sous vide at 140°F (60°C) and for dark meat, sous vide at 148°F (64°C).
The temperature range for sous vide chicken is between 136°F (57.8°C) and 150°F (65.5°C).
The best temperature depends on your preference. If you want ultra-juicy white meat, cook at a lower temperature. If you want fully tender dark meat, cook at a higher temperature.
