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i havent really tried poaching chicken much, but this is the 2nd time i tried it sous vide.
first time at 150F for 1hr produced a sort of bloody chicken.
second time at 150F for 2hrs produced an extremely tender but slightly red on the bone chicken.
150F sounds low for chicken but when held for long periods of time chicken can be sterilized at lower temps, even as low as 130F. not sure about the connective tissues but it was very tender and not chewy at all.
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