Sous vide is the best way to cook a whole chicken. You won’t have to worry that it’s underdone or raw in the middle and you won’t risk drying it out. This is the juiciest, most flavorful chicken you can make! Even better, you can sous vide it ahead of time and finish in the oven to serve. Sous vide makes serving a roasted chicken even easier.
- 1 whole chicken
- 1/4 cup butter, softened
- 1 tbsp kosher salt
- 2 tsp garlic powder
- 1 tbsp Italian seasoning
- Preheat water bath using immersion circulator to 155 degrees F.
- Spatchcock your chicken by removing the back bone with very sharp kitchen shears or a pairing knife. Remove the neck, loose skin, and any organs and discard or save for stock. Pat the chicken dry thoroughly with paper towels.
- In a small bowl, mix together the butter, kosher salt, garlic powder, and Italian seasoning.
- Rub the chicken all over with the butter mixture. Add to a vacuum seal bag and vacuum seal.
- Add the chicken to the water bath and cook for 6 hours.
- When it’s done cooking, you can refrigerate to serve later or prepare it to serve immediately.
- To finish, preheat your oven to 450 degrees F. Line a baking sheet with foil. Place the chicken on the lined baking sheet and cook for 15-20 minutes in preheated oven until skin is crispy and golden and chicken is heated through.
You can season this chicken with anything you’d like, but I highly recommend keeping the butter, or some other kind of fat, like olive oil.
The chicken is likely to float, so weigh it down with something like a ceramic plate.
You can also finish this chicken on the grill over medium-high heat.
Keywords: sous vide whole chicken