How Long Does Sous Vide Chicken Last?

Sous vide cooking has become increasingly popular in recent years due to its many benefits. But one common question folks have is how long sous vide chicken lasts after cooking. In this article, we’ll provide a thorough overview of sous vide chicken storage times.

First, let’s quickly go over what sous vide cooking entails. Sous vide means “under vacuum” in French. This cooking technique involves sealing food in airtight plastic pouches or jars, then cooking the food in a precise, temperature-controlled water bath for an extended period of time.

The temperature used is much lower than typical cooking temperatures For example, chicken is often cooked sous vide at temperatures between 140-165°F The food cooks slowly over 1-4 hours.

This long low-temp cooking tenderizes meat, fish and poultry exceptionally well. It also retains moisture and allows food to cook evenly throughout.

How Long Can Sous Vide Chicken Be Stored?

With proper handling, sous vide chicken can be kept refrigerated for 7-10 days after cooking. This extended shelf life is thanks to pasteurization.

Pasteurization Extends Shelf Life

The sous vide cooking process pasteurizes the chicken by heating it to a sufficient temperature for a long enough time to kill harmful pathogens. For chicken, this means bringing the internal temp to at least 140°F.

Pasteurization reduces bacteria to safe levels, drastically slowing spoilage. It extends the window of safe consumption without ruining texture and taste like high-heat cooking does.

Rapid Cooling After Cooking Is Critical

To maximize shelf life, the chicken must be rapidly cooled after cooking. The goal is to get the food temperature down below 40°F within 2 hours. Quick cooling prevents remaining bacteria from multiplying and producing toxins.

An ice water bath is the best method for rapid sous vide chicken cooling. Simply prepare a bath of half ice, half water in a large container. Submerge the sealed pouches of cooked chicken in the ice bath for 30 minutes to 2 hours until chilled below 40°F throughout.

Proper Refrigerated Storage

Once rapidly cooled, the chicken must be properly stored in the refrigerator to maintain the extended 7-10 day shelf life. Leave chicken sealed in its original sous vide pouch if it stayed intact during cooking. You can also transfer it to an airtight container.

Storing chicken in the coldest part of the fridge (bottom shelf) furthers its longevity. It’s also critical to monitor fridge temperature and keep it below 40°F at all times.

Best Practices for Safe Sous Vide Chicken

Follow these best practices when cooking sous vide chicken to ensure safety:

• Start with fresh, high-quality chicken within its expiration date
• Maintain diligent hygiene when handling raw chicken
• Cook chicken to the proper internal temperature (140-165°F)
• Chill in an ice bath immediately after cooking
• Store sealed in original bag or airtight container
• Refrigerate chicken in the coldest area of the fridge
• Inspect chicken carefully before consuming

Discard chicken if you notice any signs of spoilage like off smells, sliminess, or odd colors. Don’t take risks when it comes to food safety.

Frequently Asked Questions

What is the ideal temperature for sous vide chicken?

For chicken breasts, cook to an internal temp of 150°F. For chicken thighs, go up to 165°F since they have more connective tissue. Use an instant read thermometer to verify temperatures.

How quickly should I chill sous vide chicken?

Bring the internal temperature down below 40°F within 2 hours after cooking. An ice water bath works best for rapid cooling.

Can I re-freeze sous vide chicken?

Yes, you can safely re-freeze sous vide chicken after it’s been properly cooked, chilled, and stored. Re-freezing may slightly degrade texture. Use airtight packaging to prevent freezer burn.

Does sous vide chicken type affect shelf life?

No, the type of chicken (organic, free range, etc) doesn’t significantly impact shelf life when handled properly. Pasteurization and correct storage matter most.

Can I sear chicken after sous vide cooking?

Yes, you can quickly sear sous vide chicken after cooking and still retain the extended fridge life, as long as searing doesn’t drastically raise the internal temperature.

Is sous vide chicken safe after 10 days?

Properly handled sous vide chicken can last up to 10 days refrigerated. However, inspect closely and discard any chicken with signs of spoilage before consuming, even if it hasn’t reached 10 days.

The Takeaway

With proper sous vide cooking, chilling, and refrigerated storage, chicken can safely last 7-10 days in the fridge. This extended shelf life allows meal prepping and saves time in the kitchen. Follow best practices and listen to your instincts – if in doubt, throw it out. Sous vide on!