WesterOne - 11/9/2018 20:44
You need 165 degrees F but not really any more.
LET THEM REST COVERED FOR 10 MINUTES BEFORE SLICING OR SERVING.
As with most all foods the danger zone is between 40 degrees F and 140 degrees F. Keep chicken out of that range as much as possible. Chicken can be dangerous... or at least the critters that live in it.
Good Luck. Dan...
At 165 degrees the chicken is already over cooked. I generally cook white meat to 150 degrees and let it rest. The temp will climb a little during this time.
I hate it when people say you need 165 degrees. You dont. Find a pasturaztion chart. For chicken the temp has to be 150 degrees for 3 minutes and something like 20 seconds at 55 degrees and 0 seconds at 165. By taken the chicken off at 150 and letting it rest for 10 minutes you achieve this.
To the original poster. Go buy you a Mk 4 thermo pen. Pricey but well worth it.
https://www.thermoworks.com/Thermapen-Mk4?gclid=CjwKCAiA9qHhBRB2EiwA...
 (20150610-sous-vide-chicken-guide-pasteurization-chart (full).jpg)
Attachments
----------------
 20150610-sous-vide-chicken-guide-pasteurization-chart (full).jpg (52KB - 372 downloads)
| 
Tough chicken breast
