sous vide chicken legs

149F for 3 hours.  (started with water temp at 120F and timed 3 hours from when149F was reached)

Result: middle still slightly red, but seems to cook through after pan searing to brown the skin

155F .... testing now

2020 March - trying 160F for 2 hours



marinade chicken for a few hours

try freezing the chicken slightly before vacuum packing to avoid marinade spilling out, and then defrost the chicken throughly before placing into water bath