leftover whole chicken ???

[K Kruger]

Don't worry about checking the breast temp, just check the water temp. Time will depend on whether the breast is bone-in or not. But if you keep your water at the low end of the range you can hold the breast for quite a while.

Before I got a circulating water bath from a lab to use for sous vide, for making duck confit I simply brought the water to a good simmer or to a boil, then dropped in the bag of duck legs right from the fridge. (This cools the water.) Then I would test water temp. For me, pot on very low heat, I could keep 180 (my target) if I partially covered the pot.

If you go the 180 route I'd go maybe 10-15 min (tops) for bone-in breast. If you can get your water to 150/160 it will take a bit more time but you can let it hang there for a while without worry and simply remove when ready to serve, or when ready to finish the skin if doing so.

 

[John Furdyn]

Kevin

If I'm understanding you correctly.

Don' want to "Reheat" to above 150, because it will start to dry out. (muscle's contracting, etc.).

Therefore, if one could keep the water temp at or close to 150, the chicken temp couldn't, go above the 150 mark, or it could certainly stay there a little longer, without drying out.

Where as putting it in the 180 ish water we have to watch it a little closer.

Does this 150 serving temp have something to do with letting meat rest after cooking it, So the temp will come down closer to the 150, to "redistribute" the juices, as they say ?
So the juices don't all run out of the meat ?