re: Sous Vide Whole Chicken: Getting Skin Crispy

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