Whole Sous Vide Chicken
Whole sous vide chicken – what, you can cook a whole chicken sous vide? Yes! And, it’s delicious. The tricky part is getting the marinade on the chicken without having too much liquid. What’s the solution? The freezer, of course. Okay, let’s get cooking!
Ingredients
- whole chicken
- salt to taste
- marinade (I used souvlaki marinade)
First, make your marinade. I used the same chicken souvlaki marinade that I used a few summers ago. Which ever you choose, the trick is to freeze it. So, even if you’re using BBQ sauce (this mustard based marinade is sweet and spicy) you need to freeze it first, for about 6-8 hours so it’s solid.
Okay, once you’ve got your marinade made, flatten the chicken. Then salt generously.
The next step is to pack up the chicken in its plastic bag with the frozen marinade.
Get the water bath going and set your sous vide to 144 – this whole chicken will take about 6 hours to cook, yet it’ll be tender and juicy.
Once the chicken is fully cooked you’ll need to give it some colour. So, I cut mine up as I usually would and then broiled it for about 7 minutes. We were quite hungry, so we took it out after a handful of minutes. For optimum colour, broil for about 10 or so minutes, but keep an eye on it for sure.
That’s it! Set the table and eat up.
Next time I think I might try this with a Mexican tomatillo salsa, or with a buffalo and blue cheese sauce – that would be so good! Either way, the chicken comes out tender and juicy, which is worth the planning time needed on this recipe.
Thanks so much for visiting and I hope you give this one a try – it’s so good. See you again soon.
Whole Sous Vide Chicken
Ingredients
- 1 whole chicken
- salt to taste
- 1 cup marindade
Instructions
- First, make your marinade. I used the same chicken souvlaki marinade that I used a few summers ago. Which ever you choose, the trick is to freeze it. So, even if you’re using BBQ sauce (this mustard based marinade is sweet and spicy) you need to freeze it first, for about 6-8 hours so it’s solid.
- Okay, once you’ve got your marinade made, flatten the chicken. Then salt generously.
- The next step is to pack up the chicken in its plastic bag with the frozen marinade.
- Get the water bath going and set your sous vide to 144 – this whole chicken will take about 6 hours to cook, yet it’ll be tender and juicy.
- That’s it! Set the table and eat up.Next time I think I might try this with a Mexican tomatillo salsa, or with a buffalo and blue cheese sauce – that would be so good! Either way, the chicken comes out tender and juicy, which is worth the planning time needed on this recipe.
