# Boned-Out Chicken Timing

**URL:** <https://community.anovaculinary.com/t/boned-out-chicken-timing/668>\
**Category:** Anova Precision® Cooker\
**Tags:** chicken, timetemp\
**Created:** [December 10, 2015, 4:24pm UTC](https://community.anovaculinary.com/t/boned-out-chicken-timing/668 "2015-12-10T16:24:38Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![bottomsupranch](https://avatars.discourse-cdn.com/v4/letter/b/45deac/32.png) [@bottomsupranch](https://community.anovaculinary.com/u/bottomsupranch)\
**Post date:** [December 10, 2015, 4:24pm UTC](https://community.anovaculinary.com/t/boned-out-chicken-timing/668/1 "2015-12-10T16:24:38Z")

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Hi, I’m hoping someone will know the answer to my question.&nbsp; I usually bone-out a whole chicken, stuff it and re-roll then roast.&nbsp; Has anyone ever boned-out a chicken or Cornish hen and Sous Vide it?&nbsp; If so how long do you or would you&nbsp;give them in the water bath.&nbsp; I do my chicken breasts a 150 for an hour and they’re OUTSTANDING.&nbsp; Thanks, Denise

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**Author:** ![Helen](https://avatars.discourse-cdn.com/v4/letter/h/a88e57/32.png) [@Helen](https://community.anovaculinary.com/u/Helen)\
**Post date:** [December 11, 2015, 1:13am UTC](https://community.anovaculinary.com/t/boned-out-chicken-timing/668/2 "2015-12-11T01:13:26Z")

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These should work if your stuffing is already cooked. Otherwise any veg in it will still be raw.

[https://www.chefsteps.com/activities/chicken-roulade](https://www.chefsteps.com/activities/chicken-roulade)

[http://www.seriouseats.com/2013/11/the-food-lab-sous-vide-deep-fried-turkey-porchetta.html](http://www.seriouseats.com/2013/11/the-food-lab-sous-vide-deep-fried-turkey-porchetta.html)

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [December 11, 2015, 3:38pm UTC](https://community.anovaculinary.com/t/boned-out-chicken-timing/668/3 "2015-12-11T15:38:30Z")

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Vegetables are normally cooked sous vide at 185° F so as Helen says the stuffing would not be cooked. If you leave the chicken flat the time should be 1-2 hours. If it is rolled the time will go up as a function as thickness.