# Chicken temperature

**URL:** <https://community.anovaculinary.com/t/chicken-temperature/26198>\
**Category:** First Cook Essentials\
**Created:** [June 4, 2020, 12:57am UTC](https://community.anovaculinary.com/t/chicken-temperature/26198 "2020-06-04T00:57:27Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![RainaS](https://avatars.discourse-cdn.com/v4/letter/r/8c91f0/32.png) [@RainaS](https://community.anovaculinary.com/u/RainaS)\
**Post date:** [June 4, 2020, 12:57am UTC](https://community.anovaculinary.com/t/chicken-temperature/26198/1 "2020-06-04T00:57:28Z")

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I see recipes for chicken ranging from 136 to 165. Since 165 is the safe temperature, am I correct in assuming that it is always necessary to cook the chicken after sous vide, e.g. fry, bake, grill?

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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:** [June 4, 2020, 12:06pm UTC](https://community.anovaculinary.com/t/chicken-temperature/26198/2 "2020-06-04T12:06:14Z")

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You are not correct; using proper sous vide methods foods are made safe by a combination of temperature and time. The recommended 165° for chicken is an instantaneous temperature for rendering it safe. Foods can be made safe by holding them at the proper temperature for a predefined amount of time. The time is based on temperature and product thickness. The different time/temperture combinations you see will yield different textures with chicken.

Here is a good reference for your sous vide cooking.

[https://www.douglasbaldwin.com/sous-vide.html](https://www.douglasbaldwin.com/sous-vide.html)

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**Author:** ![RainaS](https://avatars.discourse-cdn.com/v4/letter/r/8c91f0/32.png) [@RainaS](https://community.anovaculinary.com/u/RainaS)\
**Post date:** [June 4, 2020, 5:00pm UTC](https://community.anovaculinary.com/t/chicken-temperature/26198/3 "2020-06-04T17:00:02Z")

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Thank you very much.

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**Author:** ![Gslater](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/gslater/32/5839_2.png) [@Gslater](https://community.anovaculinary.com/u/Gslater)\
**Post date:** [June 9, 2020, 7:10pm UTC](https://community.anovaculinary.com/t/chicken-temperature/26198/4 "2020-06-09T19:10:02Z")

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YMMV but for me, I like boneless skinless chicken breasts cooked at 140 to 4 hours. They’re a big hit with the family as well, especially when stuffed with a mixture of garlic and goat cheese