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I nearly died from food poisoning due to an undercooked chicken but fortunately got to hospital in time. After 24 hours of vomiting and other nasty fluid emissions, the nurse woke me and cheerily remarked: "Good morning. We thought we lost you last night." Here's my recipe. Roast the chicken at 250 degrees centigrade and then roast it again. If it doesn't ...


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Chris' link to Kenji Lopez-Alt's article (see Pasteurization Time section) is spot on: both temperature and time matter for food safety. However, the method you described seems to be questionable for getting well-cooked legs and thighs. At that temperature, legs and thighs will usually be chewy and bloody, although I imagine the length of time might ...


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derobert's comment about both temperature and time for food safety is spot on. Kenji Lopez-Alt also wrote a good article about this: http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html (see the Pasteurization Time section) The method you described seems to be questionable for getting well-cooked legs and ...



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