Print

Sous Vide Spatchcock Chicken

Sous Vide Spatchcock Chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Master the art of sous vide spatchcock chicken with our step-by-step guide. Achieve juicy, perfectly cooked chicken every time. Discover tips for optimal flavor now!

Ingredients

Scale
  • 5–6 lb (2.49 kg) chicken whole, spatchcocked
  • 2 tbsp (30 ml) coarse kosher salt divided
  • 1/4 cup (60 ml) butter softened
  • 2 lemons zested + sliced
  • 6 cloves garlic minced
  • 1 tsp (5 ml) black pepper
  • Few sprigs rosemary half chopped/half left whole
  • Few sprigs thyme half chopped/half left whole

Instructions

  1. Take the spatchcocked chicken out of its packaging and pat it dry with paper towels. Gently use your fingers to loosen the skin from the meat on the breast, legs, and back, being cautious not to rip the skin.
  2. Put the chicken in a baking or roasting dish and generously cover the outside with 1 tablespoon of coarse kosher salt. You can do this a day ahead and leave it uncovered in the fridge overnight for a nice dry brine, or do it while waiting for the water to warm up.
  3. Fill a sous vide container with water and set the machine to 145°F. Depending on the initial water temperature, this could take around 30 minutes.
  4. In a small bowl, combine the softened butter with minced garlic, lemon zest, chopped rosemary and thyme, black pepper, and the remaining salt. Stir thoroughly until everything is well mixed.
  5. Use your fingers to evenly distribute the garlic butter mixture between the skin and meat, and also spread it over the top of the skin.
  6. Insert some lemon slices inside the chicken breasts and thighs.
  7. Gently place the entire chicken into a vacuum seal bag that is sealed on one side.
  8. Position the remaining lemon slices along with a few sprigs of rosemary and thyme outside the chicken breasts and thighs.
  9. Once the water reaches the desired temperature, submerge the vacuum-sealed chicken into the container, making sure it is fully underwater, and set the timer for 5 hours.
  10. Set the oven to preheat at 450°F.
  11. Take the chicken out of the sous vide bag. Save the liquid for later use or dispose of it. Remove the lemons and large herb pieces from the outside of the chicken.
  12. Place the chicken in a roasting dish and cook for 30-40 minutes, or until the internal temperature is 165°F and the skin is golden and crispy. If the skin hasn’t browned but the chicken is cooked, switch on the broiler for a minute or two, watching closely to prevent burning.
  13. Take it out of the oven and allow it to rest for 10 minutes before slicing and serving.

Notes

  • Gently loosen the chicken skin from the neck down to spread the garlic butter evenlynZest the lemon into the butter to enhance flavor with its oils and aromanBefore sealing, ensure lemon slices and herbs are evenly placed for balanced flavors

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-spatchcock-chicken/