My first go with SV chicken was using thighs. I always skin and bone my thighs so I can use those parts in making stock. On this occaision I was trying my hand for the first time with a Maharandesh curry. The curry came out fine. I was very happy with the chicken result but my guests felt that the meat was too soft. My personal take was that the chicken was the most tender I have ever had.
I cooked the thighs at 145 for one hour. The internal temp was exactly that when I took them out of the bag. The meat was just a touch on the pink side. That was also somewhat off putting to my guests. I would like to get the texture more “right” without losing too much tenderness. Should I go higher temperature? Or should I simply go longer time?