I recently made a chicken breast roulade with some cajun boudin. I cooked it at 145F for 2.5 hours, patted it dry, then fried the skin crispy.
[https://imgur.com/a/ispRzi3](https://imgur.com/a/ispRzi3)
The chicken was cooked fine, but it wasn’t until after eating that I thought about raw chicken juices seeping into the pre-cooked boudin, and the possibility of those juices not getting completely pasteurized due to the thickness. Fortunately, I didn’t get sick, but I’d like to do this again and know that it’s safe.
I didn’t measure the roulade, but I’m going to guess it was approximately 3 1/4 inches at its thickest. Is 2.5 hours @ 145F long enough for that thickness? Is there a good chart for sous vide poultry that includes thickness, as well as time and temp?
by dfranck90