How Long Does Sous Vide Chicken Last?

How long does a cooked turkey breast in a vacuum-sealed bag stay safe to eat in the fridge?

This is always a big question people have. Once youre done sous viding, if you cook it through to pasteurization and you chill it efficiently and then put it in a refrigerator, the food will last for a long time, a lot longer than normal leftovers do.

If you do that, cooked food in sealed bags that haven’t been opened will last at least a week, if not longer. I know some people, I think Douglas Baldwin is one who talks about food lasting for 2, 3 or even 4 weeks, depending on if your refrigerators cold enough and youve chilled it properly. So sous vide leftovers do last for a long time.

On the thread asking for pre-video questions, a lot of people had some really good comments on this. I know theres a few people in this group who cook a lot ahead of time and then store it for later in the fridge. So thats a great way to do it.

Another question asked was their biggest challenge; people answered “waiting”. And thats another way you can reduce the wait time is by cooking with sous vide, chilling it either in cold water or in an ice bath, and then putting it in the fridge days ahead of time. Then when youre planning to eat the food, you only have to reheat it. You will serve a moist and tender dish; its just like eating it on the day it was initially cooked.

If you sous vide a chuck steak for 36 to 48 hours, chill it properly. When youre ready to eat, you only have to reheat it for about an hour; its going to be up to temperature and ready to go. You can easily do that for a weeknight meal without worrying about the 36 hours cooking time. It takes some planning ahead, but it’s much easier than trying to make sure dinner is ready at the exact time everyone wants to eat it.

Another great thing about sous vide food that stays fresh for a long time is that it makes planning meals easier.

If you like this you can get more than 85 inspiring recipes to get you on your way to sous vide success. Its all in my best selling book Modernist Cooking Made Easy: Sous Vide – Get Your Copy Today! Like this? Have questions or comments about it? Let me know in the

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 is much lower than what is usually used for cooking. For example, chicken is usually cooked sous vide at 140°F to 165°F. The food cooks slowly over 1 to 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, which have more connective tissue, raise the temperature to 165°F. 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 have a big effect on how long it lasts as long as it’s stored 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 the right sous vide cooking, cooling, and storage in the fridge, chicken can stay fresh for 7 to 10 days. This longer shelf life lets you plan meals ahead of time and saves time in the kitchen. Follow best practices and trust your gut; if you’re not sure about something, throw it out. Sous vide on!.

how long does sous vide chicken last