How to Sous Vide a Whole Chicken
April 1, 2019
There's nothing worse than dry chicken. Fortunately, sous vide allows you to cook anything from chicken breasts right up to a whole bird perfectly every time. Make sure to have a probe thermometer on hand before beginning cooking. Alternatively, use a sharp knife to cut into the thorax. If the juice runs clear without any pink your bird is done!
- Prep: 10 mins
- Cook: 6 hrs
1 whole chicken, butterflied
2 tsp kosher salt
3 tbsp smoked paprika
3 tbsp extra virgin olive oil
1 tsp cayenne pepper
2 tsp fresh thyme leaves
3 cloves pressed garlic
1/2 of a large white onion
1/2 or a large lemon
1Crush your garlic in a garlic press and halve both a large onion and a large lemon.
2To best remove thyme leaves from a sprig of thyme run your fingers gently towards the base of the stem while holding the tip with your other hand.
3Combine kosher salt, smoked paprika, cayenne pepper, thyme leaves and garlic until a spice powder forms.
4Slowly add the olive oil to the spice powder until a paste forms.
5Working quickly, cover the outside of the whole chicken with out spice past.
6When done, stuff the chicken cavity with half of half of one onion and half of one lemon.
1Heat water bath to 150F.
2Place vacuum sealed chicken with spice rub into water bath.
3Since this chicken will be cooking for a long time try your best to seal the top of your bath with saran wrap.
4Cook your chicken for 6 hours in the water bath.
5When done remove from bath, discard any excess liquid and pat dry with paper towel.
1Set oven to broil on high, or 400F.
2Place whole chicken in a roasting pan or on a baking sheet with a lip.
3Roast until skin is brown and crispy, no more than 7 minutes.
4Using a probe thermometer check the temperature at the thorax of the bird. This is the most difficult area to cook without butterflying your chicken. Before serving make sure that the internal temperature registers as 165F.