Hey all – I individually vacuum sealed 1 pound chicken breasts for a total of 4 pounds. I put them in a container I got on Amazon and they were stacked pretty close but had a metal grate between them.
I did 147 degrees for 2 hours.
I’m concerned that I did not leave enough space between the individually sealed breasts. They were packed fairly tight and they were a bit pink when they came out.
This was my first experiment and just looking for someone with more experience. Perhaps some reassurance. Or advice to redo it tomorrow and not pack so tightly.
by AntonsCoinFlip
5 Comments
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When in doubt, throw it out.
Also, chicken breasts suck, buy chicken thighs instead.
Them not having much space may have slowed down the speed of reaching temp, but at worst maybe give them another run in the sous vide later. Two hours isn’t long enough in the danger zone to be a problem if they are undercooked.
A little pink also doesn’t necessarily mean they’re undercooked or unsafe. What was the texture like?
I recently cooked 5 half breasts, about 4.5 lbs, all individually sealed @ 145f for 2 hrs in a 12 qt container. No issues
Color isn’t really indicative of doneness. Did you temp the inside of the chicken? 147 is on the high end for SV chicken breast