Sous Vide Chicken Tail

How To Cook Chicken Tail Sous Vide

Chicken Tail 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 tail would be cooked at 150ºF or higher. Additionally, you can try and confit chicken tail.

Sous Vide Chicken Tail Recipe/Time

The most simple way of preparing chicken tail 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 tail 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 tail from the bag

Sous Vide Chicken Tail Temperature Chart

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

Similar Cuts

Sous Vide Chicken Oyster
Sous Vide Chicken Drumstick
Sous Vide Chicken Leg Quarter
Sous Vide Chicken Thigh
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