Originally Posted by AllanMcPherson
Do you mean whole leg, like thigh and drum?
How do you want the end result to turn out? Firm like a roast, or soft like confit, or "pulled?"
Either way, skip the foil.
Agreed. Skip the foil.
To simplify and generalize: Legs: pan sear, seal, take it to 65-70 C (150-160 F) and leave for a few hours. After a while, just give the bag a squeeze to see if the meat comes away from the bone. If you open it and find it needs longer (not fork tender) reseal and drop it back in. Breast: sear, seal and take it to 55-60 C (130-140 F) for about 45 minutes. Might take less time, but that's the good thing about sous-vide, very difficult to overcook!