How Long Can I Store Seasoned, Vacuum Sealed Chicken [duplicate]

Since you're cooking by sous-vide anyway, why don't you put the vacuum sealed, seasoned chicken breasts in the freezer? You just put the still frozen packs into the circulator a half-hour or 45 minutes sooner. Then you will always have a no-muss no-fuss dinner at the ready.

Here's a YouTube video of exactly that.

Season differently and vacuum seal several family packs at once! Save money and hassle.

For frozen boneless chicken breasts, figure 141F to 148F (60.5C to 63.9) for 2+ hours, longer for bigger pieces. (I like 147F)

You can do the same thing with steak, don't raise the temperature, just add some time at your preferred temperature.

The general consensus is that about a week should be safe for vacuum sealed chicken.

I would say though, that the sealing and preservation method is not the bottleneck here. Should the chicken be totally free of contaminants and packaged in a sterile environment you should be able to store the meat until it naturally decomposes. On the other hand, if you are packing the raw meat at home I would even be careful about going a whole week.

On a sidenote: why use fillets of breast when the thigh meat is much more tasty?