Sous vide cook times for Chicken can be so flexible!

On the 3rd of July I cooked some chicken thighs. I planned to cook them at 160F for 3 hours then shock chill, refrigerate overnight, and reheat/sear on a BBQ grill the next day. All went as planned except for one thing… I got tied up and left the chicken in the bath for almost seven hours.

I was concerned, but after heating/searing on a propane BBQ grill my wife thought the texture of the chicken was possibly the best she’s ever had.

I love how forgiving sous vide cooking is!!!

Drums and thighs are very forgiving, even by traditional cooking methods.