7. Cook to core
Attach the probe and cook until the legs reach their target temperature. We'll cook the chicken at an oven temperature just above the target doneness we're after. This gives sous-vide-like results, where the doneness is perfect from edge to edge, but this method reduces the cooking time from 1.5 hours to about 45 minutes. It's a happy compromise between the perfection of equilibrium cooking and precise timing required by traditional cooking.
We set steam to 0% here to keep the skin as dry as possible throughout cooking. This helps us achieve crackling, crispy skin in the searing step.
Note that the probe temperature may overshoot the target by a degree or two from carry-over cooking. That's OK; carryover has been accounted for here.