Sous Vide Whole Chicken
The Anova Sous Vide Precision Cooker provides a new way to poach a whole chicken. In addition to a perfectly poached chicken, you get an entire back of super flavorful chicken stock — much more flavorful than you’d get poaching a chicken directly in water.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Prep Time: 00:30
Recipe Time: 06:00
150F / 65.6C
- 1 (4-pound) whole chicken, trussed
- 4 cups chicken stock
- 2 cups diced carrots
- 2 cups diced celery
- 2 cups diced leek
- 1 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 dried bay leaf
- Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
- Combine all ingredients in a very large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the chicken submerged.
- When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Reserve cooking liquid to use as a broth in other recipes. Heat the broiler to high.
- Pat the chicken dry and place on a foil-lined baking sheet. Broil until the skin is golden brown, 5 to 7 minutes. Let rest for 10 minutes, slice, and serve.