Sous Vide Whole Chicken
- Cast Iron Skillet
- Sous Vide Immersion Circulator
- Cooking Container
- 1 whole chicken
- 2 tbsp unsalted butter
- fresh cilantro garnish
Chicken Dry Rub
- 2 tsp Kosher salt
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 2 tsp ground black pepper
- 1/2 tsp garlic powder
- Preheat water to 150°F using a sous vide precision cooker.
- Prepare chicken by rinsing under cold water. Pat dry with paper towels and set it aside.
- Place the chicken on the plate and rub the mixture all over it. Sprinkle the excess dry rub inside the chicken if there’s any left.
- Slide the chicken into the prepared bag. Unfold the edge before closing the bag. Seal the bag using either a vacuum sealer or a hand pump.
- Lower your bagged chicken into the preheated water bath, making sure the whole chicken is under the waterline. If using a Ziploc bag, slowly lower your bagged chicken into your water bath, letting the pressure of the water press air out through the top of the bag. Once most of the air is out of the bag, carefully seal the bag just above the waterline. Cook for 6 hours.
- Once the chicken is done, remove from the water bath and transfer it onto a plate. Gently pat with paper towels. Preserve the cooking liquid from the bag if you like for serving or for flavorful chicken soup or chicken stock later.
- Heat a cast-iron skillet over high heat. Melt butter and sear the whole chicken on all sides until the skin is golden brown and crispy (about 5 minutes). You can also cut up the chicken first before searing.
- Serve with fresh cilantro. Enjoy!
Don’t have a sous vide machine or not ready to invest in one yet? Don’t worry. You can follow step 1 to step 3 and use totally different cooking methods to cook the chicken.
- Slow cooker method: Cook the chicken on low for 6-8 hours. Feel free to add whatever vegetables into your slow cooker.
- Oven method: Roast the chicken at 350°F for 1.5-2 hours or until the internal temperature reaches 165°F.
- Grill method: Grilled the chicken at 350°F-400°F for 80 minutes (rotate once halfway through) or until the internal temperature reaches 165°F.