Chicken ~ Sous Vide Guide


Chicken can generally be classified into two types, white meat and dark meat. Dark meats are better prepared at higher temperatures and can withstand longer cooking times, then white meat, which is best cooked at a lower temperature.

Dark Meat Chicken Cuts

Chicken Tail
Chicken Leg Quarter
Chicken Breast Quarter
Chicken Leg
Chicken Drumstick
Chicken Thigh
Chicken Oyster

White Meat Chicken Cuts

Chicken Breast
Chicken Tender
Chicken Tenderloin
Chicken Wing
Chicken Wing tip
Chicken Flat Wing tip
Chicken Wing Drumette
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