Template:SV-Poultry

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Revision as of 14:41, 17 September 2024 by Chef (talk | contribs) (Created page with "<div class="wikitable-responsive"> {| class="wikitable" |- style="vertical-align:top;" !style="min-width: 20%;"|'''Poultry type''' !style="min-width: 40%;" colspan=2|'''Temp.''' !style="min-width: 40%;" colspan=2|'''Sous-vide Cooking Time''' |- style="vertical-align:top; text-align: center;" |'''Chicken''' |'''(°C)''' |'''(°F)''' |'''Min.''' |'''Max.''' |- style="background: #e6e6fa;" |Chicken, breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours |- style="bac...")
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Poultry type Temp. Sous-vide Cooking Time
Chicken (°C) (°F) Min. Max.
Chicken, breast (bone in) 62°C 144°F 2-5 hours 4-6 hours
Chicken, breast (boneless) 62°C 144°F 1 hour 2-4 hours
Chicken, dark meat 80°C 176°F 1 hour 2-4 hours
Chicken, leg / thigh 70°C 158°F 4 hours 6-8 hours
Chicken spatchcocked 71°C 159.8°F 6 hours 8 hours
Poultry type Temp. Sous-vide Cooking Time
Duck (°C) (°F) Min. Max.
Duck, breast 55°C 131°F 2.0 hours 3 hours
Duck, leg 82°C 180°F 8 hours 10 hours
Poultry type Temp. Sous-vide Cooking Time
Turkey (°C) (°F) Min. Max.
Turkey crown (medium well) 65°C 149°F 5 hours 10-12 hours
Poultry type Temp. Sous-vide Cooking Time
Poultry Liver (°C) (°F) Min. Max.
Poultry liver (pink) 55°C 131°F 60 minutes 120 minutes
Poultry liver (medium-rare) 53°C 127°F 60 minutes 120 minutes
Poultry liver (medium) 60°C 140°F 60 minutes 120 minutes
Poultry type Temp. Sous-vide Cooking Time
Poultry Liver (°C) (°F) Min. Max.
Game birds (rare) 55°C 131°F 8-10 hours 12-24 hours
Game birds (medium) 60°C 140°F 8-10 hours 12-24 hours
Game birds (medium well) 65°C 150°F 8-10 hours 12-24 hours
Game birds (well done) 70°C 158°F 8-10 hours 12-24 hours
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