Dry Rub Whole Chicken
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Anova
Pro-level cooking techniques made simple.
Ingredients for 4
2 tsp salt
2 tsp paprika
1 tsp cayenne
1 tsp thyme
2 tsp pepper
1/2 tsp garlic powder
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC
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Step 2
Preheat water to 150°F using a sous vide precision cooker (I use Anova sous vide). Prepare chicken by rinsing under cold water. Pat dry with paper towels and set it aside. Mix the dry rub ingredients on a big plate. Now, prepare a large sous vide bag or a Ziploc bag by folding the top of the bag back over itself to form a hem. This will prevent chicken seasonings from getting on the edges of the bag. Set 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.
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Step 0
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!