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Chicken Thigh (Sous Vide) — 165°F / 74°C for 1-4 hours

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Sous Vide Temperature: 165°F / 74°C

Cook Time: 1-4 hours

Overview

Chicken Thigh (Sous Vide): set water bath to 165°F (74°C) for 1-4 hours. Or 150°F for 2+ hours for tender texture.

Key Details

  • Sous Vide Temperature: 165°F / 74°C
  • Cook Time: 1-4 hours
  • Or 150°F for 2+ hours for tender texture.
  • Vacuum-seal or use water displacement method
  • Sear after for Maillard reaction crust

Why This Matters

  • Sous vide provides precise temperature control
  • Impossible to overcook at the target temperature
  • Edge-to-edge even doneness
  • Restaurant-quality results at home

How To

  1. 1Set immersion circulator to 165°F (74°C)
  2. 2Season and vacuum-seal the food
  3. 3Cook for 1-4 hours
  4. 4Remove from bag and pat dry
  5. 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side

Tags

cooking-tempssous-videchicken-thigh-sous-videprecision-cooking

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Frequently Asked Questions

165°F (74°C) for 1-4 hours. Or 150°F for 2+ hours for tender texture.