Sous Vide Chicken Leg

How To Cook Chicken Leg Sous Vide

Chicken Leg is dark meat. Dark meat is darker in color due to the presence of myoglobin. More importantly, dark meat contains more fat and connective tissue that white meat. This means that longer cook times can be used to alter the texture of dark meat. In general, we'd also recommend higher temperatures than white meat. Ideally, chicken leg would be cooked at 150ºF or higher. Additionally, you can try and confit chicken leg.

Sous Vide Chicken Leg Recipe/Time

The most simple way of preparing chicken leg is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the chicken leg into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the chicken leg from the bag

Sous Vide Chicken Leg Temperature Chart

Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Similar Cuts

Sous Vide Chicken Oyster
Sous Vide Chicken Thigh
Sous Vide Chicken Drumstick
Sous Vide Chicken Tail
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