So I've had pretty good luck with doing chicken wings sous vide with a bit of liquid smoke and some lard (almost a faux confit).
I have our neighborhood potluck and since wings can be expensive, wanted to give it a shot with chicken drums. I did 175 for 3 hours (I like to take my chicken to a higher temp), cooled it down (not ice bath, just cold water) then started to take it out of the bags. My issue is that the outside of the drum would be warm but the meat looked almost opaque and when I busted it open the meat near the bone was cool to the touch.
I should have temped it to check them before I chilled it so I missed that chance. Any idea what could have caused it to not be cooked all the way? Or do we think it was actualy fine? I won't serve it in the interest of not getting my neighbors sick. Just not sure why the outside of the chicken drum would be warm but the inside near the bone isn't.