Ember wrote elsewhere on this forum
“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 Baldwin22. The breasts usually get around 2.5 hours, by thickness, and the thighs around 4 hours.” chicken thighs and chicken breast - #2 by Ember
Anybody else have suggestions?