The title pretty much says it all. I've read take 'em to 165, but I find that chicken thighs are tastier at 180. Plan is to add a little lemon pepper, seal, Sous Vide, then finish in skillet, or grill, (weather permitting). Crispy skin is a must!
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
That's one of my go-to sites. I perused it before posting here. Looks like 165 is the way to go. It's just counter to everything that I know about cooking them. They're edible at 165, but perfect at 180, when using other cooking methods.
You need to keep in mind that SV cooking is quite a bit different from any other method. The fact that you can hold the cooking medium at an exact temperature for an extended period of time is what makes it different. For me, 180 degrees for chicken, even for dark meat, regardless of the cooking method is way over done. The recommended method for a whole chicken is 165 in the thickest part of the thigh.
When I pull them the IT is usually 175-180. Just my preference. If they are in a cooker the entire time without sous vide I keep the temp 375-400 for crispy skin.
I cook chicken thighs on my Rec Tec RT700. I start them at the extreme smoke setting of 180 degrees for an hour and then crank it up to 375 until the IT is 175-180. Crispy skin with moist and tender interior.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I cook them often. For me Cast iron or anything hot. Skin side down. Get a good crust and I finish in the oven at 375 convection or finish in the pan all the way.
For me, bagging them for crispy skin doesn’t jive. Sure does for fried chicken though. I’m not saying it work work it just seems like a lot of work to make the chicken soggy and then firm it up when the meat is already fatty and tender.
170°-175° is great and they’ll rest up to about 180 usually.
I cook them often. For me Cast iron or anything hot. Skin side down. Get a good crust and I finish in the oven at 375 convection or finish in the pan all the way.
For me, bagging them for crispy skin doesn’t jive. Sure does for fried chicken though. I’m not saying it work work it just seems like a lot of work to make the chicken soggy and then firm it up when the meat is already fatty and tender.
170°-175° is great and they’ll rest up to about 180 usually.
Understood. I cook thighs a lot and
usually grill them on the old gasser. I bought a set of Grillgrates, to replace the last set of grates, and broke them in with thighs.
Since I'm working remotely, I have time to mess around with the SV, so I've been experimenting. I salted, sprinkled with Simon & Garfunkel and sealed 'em up. I'll stick 'em in the SV, and finish in the skillet, and see what happens.
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