# chicken thighs and chicken breast

**URL:** https://community.anovaculinary.com/t/chicken-thighs-and-chicken-breast/20250
**Category:** Anova Precision® Cooker
**Created:** [February 25, 2019, 7:26pm UTC](https://community.anovaculinary.com/t/chicken-thighs-and-chicken-breast/20250 "2019-02-25T19:26:21Z")
**Posts on this page:** 1
**Showing post:** 2

<div class="post-metadata">

### Author: ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [February 25, 2019, 9:00pm UTC](https://community.anovaculinary.com/t/chicken-thighs-and-chicken-breast/20250/2 "2019-02-25T21:00:19Z")

</div>

The two temperatures ‘requirement’ for chicken is entirely personal preference. I, personally, use 140F/60C for all of my chicken and enjoy the luscious juiciness of the thighs. I cook all my chicken to pasteurisation as recommended by [Baldwin](http://www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs). The breasts usually get around 2.5 hours, by thickness, and the thighs around 4 hours.

---

_[View the full topic](https://community.anovaculinary.com/t/chicken-thighs-and-chicken-breast/20250)._