It was two breast and 4 legs in a package.
Tha must have been one funny looking chicken…
Legs were very good, breast okay.
Breast will be dry by the time the legs are done.
One of the great things about sous vide chicken breast is that you can cook it at a lower temperature than traditional methods, and it will be safe to eat. That way you can cook the juiciest chicken breasts ever SV, just leave it at around 150F for a while and it will be fantastic.
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Exactly what happened
Kenji has a great article in Serious Eats about SV chicken breast, and a good discussion about cooking temperature/time/safety. SV turns chicken breast from “meh, boring” to “holy cr*p this is amazing”.
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I just shared this time and temperature chart with my lovely wife last weekend and find it really interesting / helpful when it comes to cooking a whole chicken, butterflied in the oven. I put the legs and thighs towards the convection fan and it works perfectly in my oven…
As it relates to SV, it’s really hard to cook a whole bird or dark and light meat together because you really need very different temps to make both delicious. Those legs and thighs, which are obviously the best part of the bird anyway imo need higher temps to make them tender and awesome which will make the already lesser part of the bird (breast) even worse than it already is 
Mikko beat me to it on the breasts. I don’t necessarily see the point of doing legs sous vide unless you’re doing some sort of confit-type of prep. But breasts sous vide can be quite divine. I do mine at about 140f and then give them a sear. It’s about the only way I enjoy chicken breasts.
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Traditional sous vide or APO?
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Using a bag in the APO is something I hadn’t considered. I was using the APO recipe for chicken thighs but it wasn’t as good as sous vide maybe cause it cooks too fast. I guess I could just sous vide my green circle chicken in the D’Artangan package
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The app recipe uses higher heat. I need to lower the heat and use 100% steam
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Why would you sous vide at 167°? Then you are going to sear it, that seems like a recipe for overcooked meat. I’ve always found 140° works really well for breast and I’d imagine similar for legs.
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For the reasons Kevin laid out, the texture of thighs at 140f would likely be extremely off putting. Weirdly squishy, yet still chewy, and the meat will still be pink. Not only do thighs need to be cooked to the higher temperature, they are very, very forgiving, due to the extra fat and connective tissue. You can hit them with heat much harder and longer than breasts and still have them come out wonderfully.
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I bag thigh leg combos up separately from the breasts. cook both at 145 degrees for 90 min the. crank up the SV to 180 degrees and finish off the dark meat for at least an hour then finish the dish with both meats.
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How long at 140°? Bone in or boned?
I make chicken thighs 2-3x a week in the APO.
Just use the solid tray with a wire sheet, I spray the undersurface of the thighs with avocado oil, season with Santa Maria spices and fish salt, then 400F/25% for 15 minutes. Easy and delicious.
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