New answers tagged sous-vide
I say resist the temptation to up the temperature. Some other questions here suggest no higher than 60ºC (140ºF) for sous vide chicken in order to best preserve the texture. Granted, that's for breast meat, and thighs will be more forgiving, but you've also conservatively got about 10ºF variance around your target temp. I'd say stick with the recommended ...
I think your temperature range is good. 155 to 160 is a good place for thighs. You will need an hour to an hour and a half. As long as you don't drop into the danger zone you will be fine. You could just check a thigh with a probe thermometer at the end of an on-off session to see where the temp is. Sounds like a bit of a pain, but certainly doable. ...
Thomas Keller's cookbook "Under Pressure: Cooking Sous Vide" recommends 1:30 @ 85C for beef or duck fat, 1:00 @ 85C for marrow fat, and 0:45 @ 85C for foie gras fat.
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