Sous Vide Whole Chicken

Impress your dinner guests and cook a whole chicken perfectly with this Sous Vide Whole Chicken recipe.

There’s something amazing about the presentation of a whole bird at the table! Unfortunately, it’s so hard to evenly cook one properly… unless you use sous vide!

Being able to set the temperature wherever you want it and knowing that both the white meat and dark meat will turn out perfectly is such a relief!

Jump To:

1. How To Sous Vide A Whole Chicken
2. Finishing Your Sous Vide Spatchcock Chicken
3. More Sous Vide Chicken Recipes
4. Sous Vide Whole Chicken Recipe

How To Sous Vide A Whole Chicken

With sous vide you will want to use a spatchcocked or butterflied chicken which is sealed flat in the bag. This is because we want to eliminate the air pocket in the center of the bird. For a deeper dive into this, you can read about how to sous vide a whole turkey, which also applies to chicken.

You can usually find spatchcocked chickens at the grocery store, but if not you can easily follow any of the videos online or read through the process in this post to do it yourself.

Since we are cooking both white and dark meat, you have more of a range of temperatures you can use. I prefer 145°F because it splits the difference between my preferred temperatures of white and dark meat.

Finishing Your Sous Vide Spatchcock Chicken

Once it’s cooked you can then crisp up the skin under the broiler to add a little more texture and color to the final dish.

I love to serve this with roasted potatoes, a salad, or a green bean casserole.

Sous Vide Whole Chicken Recipe

Contributor: Jason Logsdon

Impress your dinner guests and cook a whole chicken perfectly with this Sous Vide Whole Chicken recipe.

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• Author: Jason Logsdon
• Prep Time: 5 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 5 minutes
• Yield: 6 servings
• Category: Entrée
• Method: Sous Vide
• Cuisine: American

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Ingredients

• 1 chicken, spatchcocked
• 1/2 Tbsp. salt
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. garlic powder
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin

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Instructions

1. Preheat a water bath to 145°F (63°C).
2. Sprinkle the top of the chicken on all sides with the salt and spices.
3. Place flat in a sous vide bag and seal it.
4. Place in the water bath and cook for 4 hours, or until pasteurized.
5. When ready to eat, remove the chicken from the sous vide bath and dry off well with a paper towel.
6. Preheat the broiler.
7. Place the chicken on a sheet pan and place under the broiler until it just starts to brown.
8. Remove and serve.

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