10. Cook to Core
With Sous Vide Mode target of 63°C/145°F, the chicken will gently glide into perfect doneness in a little more than 2 hours, but without any risk of overcooking.
If you prefer to speed up cooking, you can increase the wet bulb set point to 73°C/163°F, which will reduce the cooking time to around 1h, depending on the size of the bird.
In either case, remove the chicken when the probe reaches it's target. Target 63°C/145°F for very juicy meat, or use the higher heat setting above and adjust the target to 68°C/155°F for a more traditional texture.
After the probe reaches its target, you can drop the wet bulb temperature to 61°C/142°F to hold the chicken up to 3 hours until you're ready to sear and serve.