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.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 06:00

Temperature : 150F / 65.6C

Ingredients

• 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

Directions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
2. 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.

Finishing Steps

1. 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.
2. 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.