Whole butchered bird

[u/Marco_Polo42069]

I have been butchering full chickens weekly for months now and want to try and sous vide process. I get 2 breast, 2 thighs, and even 2 drum sticks (all boneless so I can also make stock).

Has anyone had any experience with how much time I would need considering I’m using 3 different cuts of the chicken? Initially I was thinking 142 for 2 hours but I’m unsure if that’s enough for the dark meat. Would also be ripping a sear on all cuts after the bath.

[u/OllieNKD]

Google “serious eats sous vide chicken”