Whole Sous Vide Chicken
This foolproof whole sous vide chicken recipe delivers juicy, perfectly cooked meat from edge to center with crispy skin and a bright lemon butter sauce.
- Prep Time: 12 hours
- Cook Time: 6 hours
- Total Time: 18 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
3 to 4 pound whole chicken
3 tablespoons salt
1 small onion, quartered
8 garlic cloves, smashed
½ lemon, halved
2–3 sprigs fresh thyme
4 tablespoons butter
Lemon Buerre Blanc:
⅓ cup dry white wine
6 tablespoons butter
½ teaspoon salt
1–2 teaspoons lemon juice
Instructions
1. Rub the chicken with salt and refrigerate uncovered overnight.
2. Stuff the cavity with onion, half the lemon, and thyme.
3. Slide a tablespoon of butter under the skin on each breast.
4. Place chicken in a bag with garlic, remaining thyme, and butter.
5. Vacuum seal or use the water displacement method.
6. Heat water bath to 150°F and cook for 6 hours.
7. Transfer to an ice bath for 10 minutes after cooking.
8. Preheat broiler to high and dry chicken thoroughly.
9. Place under broiler 5–10 minutes until skin is golden.
10. Rest, carve, and serve with optional lemon beurre blanc.
11.
12. To make the lemon beurre blanc, simmer wine and half the butter.
13. Stir over medium-low heat for 5 minutes.
14. Add remaining butter and salt, simmer 2–3 minutes.
15. Remove from heat and add lemon juice to taste.
Notes
Use a vacuum-sealed bag if possible for even cooking.
Chilling before broiling helps skin crisp better.
Cook no longer than 8 hours to avoid mushy texture.
Pair with roasted vegetables, potatoes, or rice.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 440
- Sugar: 1g
- Sodium: 1100mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 145mg
Find it online: https://sousviderecipe.com/whole-sous-vide-chicken/