# Whole Chicken, Skinned and Broken Down

**URL:** https://community.anovaculinary.com/t/whole-chicken-skinned-and-broken-down/24703
**Category:** Anova Precision® Cooker
**Created:** [January 8, 2020, 8:47pm UTC](https://community.anovaculinary.com/t/whole-chicken-skinned-and-broken-down/24703 "2020-01-08T20:47:58Z")
**Posts on this page:** 1
**Showing post:** 2

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### Author: ![webmanoffesto](https://avatars.discourse-cdn.com/v4/letter/w/a4c791/32.png) [@webmanoffesto](https://community.anovaculinary.com/u/webmanoffesto)
#### Post date: [January 8, 2020, 8:56pm UTC](https://community.anovaculinary.com/t/whole-chicken-skinned-and-broken-down/24703/2 "2020-01-08T20:56:10Z")

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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](https://community.anovaculinary.com/t/chicken-thighs-and-chicken-breast/20250/2)  
Anybody else have suggestions?

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_[View the full topic](https://community.anovaculinary.com/t/whole-chicken-skinned-and-broken-down/24703)._