Sous Vide Whole Chicken
Juicy and perfectly cooked sous vide whole chicken with crispy skin and buttery herb seasoning—perfect for family meals or weekly prep.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 4 servings 1x
- Category: Poultry
- Method: Sous Vide
- Cuisine: American
Ingredients
1 whole chicken
1/4 cup butter, softened
1 tbsp kosher salt
2 tsp garlic powder
1 tbsp Italian seasoning
Instructions
1. Preheat water bath using immersion circulator to 155°F.
2. Spatchcock your chicken by removing the backbone with kitchen shears. Discard or save neck and organs.
3. Pat the chicken completely dry using paper towels.
4. In a bowl, mix the softened butter, kosher salt, garlic powder, and Italian seasoning.
5. Rub the butter mixture all over the chicken, including under the skin if desired.
6. Place the chicken in a vacuum seal bag and seal using a vacuum sealer or the water displacement method.
7. Submerge the chicken in the sous vide bath and cook for 6 hours.
8. Remove the chicken and chill in an ice bath for 10–15 minutes if storing for later.
9. To serve immediately, preheat oven to 450°F and line a baking sheet with foil.
10. Transfer chicken to the baking sheet and roast for 15–20 minutes, until the skin is crispy and golden.
11. Optional: Rest for 5–10 minutes before carving.
12. Slice and serve or store for meal prep.
Notes
You can season the butter mix with smoked paprika or chili flakes for a kick.
Chicken can be stored in an airtight container in the fridge for up to 5 days.
For crisper skin, broil the chicken for the final 2 minutes of oven finishing.
Nutrition
- Serving Size: 6 oz
- Calories: 165
- Sugar: 0g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 85mg
Find it online: https://sousviderecipe.com/sous-vide-whole-chicken/