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Posted on 3/8/24 at 7:27 am to Mr Roboto
Dry off, brush with oil and torch.
Posted on 3/8/24 at 7:54 am to BigDropper
Here is the temp and the time white meat must be at to be safe to eat...
Temperature Time to achieve bacterial death
(in lean white meat)
145°F (62.8°C) 9.8 minutes
146°F (63.3°C) 7.9 minutes
147°F (63.9°C) 6.3 minutes
148°F (64.4°C) 5 minutes
149°F (65°C) 3.9 minutes
150°F (65.6°C) 3 minutes
151°F (66.1°C) 2.2 minutes
152°F (66.7°C) 1.7 minutes
153°F (67.2°C) 1.3 minutes
154°F (67.8°C) 1 minute
155°F (68.3°C) 49.5 seconds
156°F (68.9°C) 39.2 seconds
157°F (69.4°C) 31 seconds
158°F (70°C) 24.5 seconds
159°F (70.6°C) 19.4 seconds
160°F (71.1°C) 15.3 seconds
161°F (71.7°C) 12.1 seconds
162°F (72.2°C) 9.6 seconds
Temperature Time to achieve bacterial death
(in lean white meat)
145°F (62.8°C) 9.8 minutes
146°F (63.3°C) 7.9 minutes
147°F (63.9°C) 6.3 minutes
148°F (64.4°C) 5 minutes
149°F (65°C) 3.9 minutes
150°F (65.6°C) 3 minutes
151°F (66.1°C) 2.2 minutes
152°F (66.7°C) 1.7 minutes
153°F (67.2°C) 1.3 minutes
154°F (67.8°C) 1 minute
155°F (68.3°C) 49.5 seconds
156°F (68.9°C) 39.2 seconds
157°F (69.4°C) 31 seconds
158°F (70°C) 24.5 seconds
159°F (70.6°C) 19.4 seconds
160°F (71.1°C) 15.3 seconds
161°F (71.7°C) 12.1 seconds
162°F (72.2°C) 9.6 seconds
Posted on 3/8/24 at 8:34 am to jpainter6174
If you want crispy skin on chicken, personally I wouldn't sous vid. Its just a lot of work.
The best way as said would be to sous vid first, put it in the fridge to dry out, then air fry or fry it somehow. Again, so much work though.
My wife makes a fantastic broiled chicken and vegetables and its like 5-10 mins of prep time at most. Basically just rub the skin with some butter and roast in the oven on a roasting pan. About half way through you add vegetables that then cook in the chicken drippings on the bottom of the pan. Its an incredible meal for a Sunday afternoon and super easy.
I know that's not the answer you are looking for, but I love Sous vid when it makes something easier or it makes it better. I just can't see sous vid making a whole chicken better than roasting it.
The best way as said would be to sous vid first, put it in the fridge to dry out, then air fry or fry it somehow. Again, so much work though.
My wife makes a fantastic broiled chicken and vegetables and its like 5-10 mins of prep time at most. Basically just rub the skin with some butter and roast in the oven on a roasting pan. About half way through you add vegetables that then cook in the chicken drippings on the bottom of the pan. Its an incredible meal for a Sunday afternoon and super easy.
I know that's not the answer you are looking for, but I love Sous vid when it makes something easier or it makes it better. I just can't see sous vid making a whole chicken better than roasting it.
Posted on 3/8/24 at 9:29 am to baldona
quote:
I just can't see sous vid making a whole chicken better than roasting it.
this is the answer. best whole chicken i've had is in an oilless fryer. skin gets super crisp and chicken is very moist. sous vide for a whole chicken is just a bunch of unnecessary effort for a subpar product imo. but if you are dead set on it, only way you're gonna get it crisp without overcooking is by frying in oil. oven at any temp is going to overcook that bird. also, your breasts are done at 150. any added time is going to defeat purpose of sous viding them.
Posted on 3/8/24 at 12:33 pm to Mr Roboto
Sous vide is a wonderful technique but isn’t consistent with desire for a crispy skin.
Spatchcock season put in the refrigerator overnight and roast in the oven if crispy skin is what your goal
Spatchcock season put in the refrigerator overnight and roast in the oven if crispy skin is what your goal
Posted on 3/8/24 at 1:29 pm to ruzil
quote:
Spatchcock
this is the way, on the grill @ 325
Posted on 3/8/24 at 1:53 pm to KosmoCramer
quote:It's because there's no IQ test to post here and the low IQ crowd downvotes every sous vide post.
Any thread discussing sous vide gets random down votes
Posted on 3/8/24 at 5:37 pm to AlxTgr
Posted on 3/8/24 at 8:14 pm to Mr Roboto
I eat chicken at 150F after resting these days. I would do 140F and broil it for as long as it takes. All you have to do is hold 140F for *whatever the FDA says* minutes and it will kill everything.
Posted on 3/8/24 at 8:29 pm to GeauxTigers0107
I love that gif
Posted on 3/9/24 at 10:39 am to tigersmanager
Air fryer is the answer for whole chicken. 8qt fryer needed. Start breast side down at 375 for about 20 min then flip to breast side up about 20 min to finish. Use thermometer to check done temp. I usually season whole bird with salt pepper garlic powder and fresh rosemary and oregano. Best chicken I’ve ever had including Costco rotisserie. Incredibly easy and juicy, crunchy skin.
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