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Sous Vide Whole Chicken
Sous Vide Whole Chicken
"If you’re looking for the foolproof path to a perfectly juicy, golden-brown whole chicken, I’m happy to tell you that you’ve finally found it. This sous vide whole chicken is as flavorful as an oven-roasted chicken, with crispy skin and seasoned with a mouthwatering thyme, cayenne, garlic, and paprika dry rub. When searching for sous vide whole chicken recipes online, I noticed most of them are poached. This recipe is different than a poached whole chicken, because we’re not going to add broth to the sous vide bag before it enters the water bath. All you need to do is coat the chicken with the spice rub, drop it into the bag, place it in the water bath, and come back for it in six hours."
Serves6 People
Preparation Time10 min
Cooking Time6 hr 10 min
Ingredients
- 1 whole chicken (4-5 pounds)
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- 2 teaspoons Kosher salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 teaspoons ground black pepper
- 1/2 teaspoon garlic powder
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Preheat water to 150°F using a sous vide precision cooker (I use Anova sous vide).
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Prepare chicken by rinsing under cold water. Pat dry with paper towels and set it aside.
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Mix the dry rub ingredients on a big plate. Now, prepare a large sous vide bag or a Ziploc bag by folding the top of the bag back over itself to form a hem. This will prevent chicken seasonings from getting on the edges of the bag. Set aside.
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Place the chicken on the plate and rub the mixture all over it. Sprinkle the excess dry rub inside the chicken if there’s any left.
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Slide the chicken into the prepared bag. Unfold the edge before closing the bag. Seal the bag using either a vacuum sealer or a hand pump.
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Lower your bagged chicken into the preheated water bath, making sure the whole chicken is under the waterline. If using Ziploc bag, slowly lower your bagged chicken into your water bath, letting the pressure of the water press air out through the top of the bag. Once most of the air is out of the bag, carefully seal the bag just above the waterline. Cook for 6 hours.
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