Chicken thigh sous vide "confit" times and temps?

[torolover]

Anyone have a good time and temp for sous vide chicken thighs?  I'm looking for really tender meat, but still juicy and not mealy.

 

I have tried 156f for 3 hours and 6 hours which is pretty good, but looking for more opinions.

 

How about Sous vide duck legs time and temps?

 

Thanks!

[nickrey]

In an attempt to not reinvent the wheel, have you tried the sous vide index before posting this question?

[scubadoo97]

I've been cooking at 160 x 6-8 hrs. Haven't played around with varying the temp too much

[torolover]

In an attempt to not reinvent the wheel, have you tried the sous vide index before posting this question?

Thanks of the tips!  There is info for Duck Legs, but I couldn't find much info for Chicken Legs/thigh.

 

Anyone else with good times and temps?

[Martin Fisher]

http://forums.egullet.org/topic/146319-eg-cook-off-64-confit/?p=1944193

[ahpadt]

70c for 6-8 hours should turn out quite nice. I typically do that with deboned, halved turkey thighs for Christmas.

 

 

The meat comes out tender, but with a slightly flaky texture.

Edited March 26, 2015 by ahpadt (log)

[KennethT]

I like 150F for 4-5 hours... Very tender and juicy.

[FrogPrincesse]

Old topic, but I've been happy with 74C (165F) for 8 hours like in this recipe on the Anova website.

 

 

[paulraphael]

For a more standard (moist / medium) texture than a confit, I get get great results at 64.5°C.

2 hours minimum; 3.5 hours for more tenderness. Will be pasteurized either way.