Times and temperatures for chicken sous vide
The sous vide method of cooking is great for experimenting with cooking times and temperatures to get a range of textures and firmness. Many people worry about food safety, but cooking chicken sous vide is perfectly safe, provided the centre of the chicken reaches the right temperature to pasteurise.
Sous vide poultry & game cooking times
| Chicken Breast
|| 45 min
| Duck Breast
|| 30 min
| Venison Loin
|| 1 hr
|| 1 whole quail
|| 1 hr
|| 45 min -
1 hr 30 min
Sous vide chicken ideas
Chicken breasts are an ideal dish for sous vide beginners – simple to cook and virtually impossible to mess up. But sous vide is the ideal way to cook other parts of the bird to perfection.
You can cook any type of chicken in a sous vide water bath, from the breast and white meat, to the thighs, legs and drumsticks. You can even cook a mouth-watering, traditional Sunday roast in your water bath!
These times, temperatures and tips also work for other poultry, including duck, turkey, goose and game birds.
Safe sous vide chicken times
Our preferred time and temperature window is between 60-65°C (depending on the texture you want to achieve) for a 180g chicken breast, with a safe time zone of 45 minutes. The beauty of sous vide is that you can experiment with times and temperatures to achieve the desired result, but it’s important to ensure that the middle part of the chicken breast has reached a safe core temperature.
When cooking more than one portion, remember to put each breast (thigh, drumstick, etc.) in a separate bag and, depending on size, no more than 8-10 portions in the bath at one time. Our times are based on 180g chicken breasts, so remember to adjust timings according to the weight and thickness of the pouch.
Make sure you follow food safety guidelines and familiarise yourself with our times and temperatures guide.