Sous Vide Poached Whole Chicken

Ingredients for 4

• 1 whole bone-in chicken (4lbs), trussed

• 1 quart chicken stock, low-sodium

• 2 tablespoons soy sauce

• 5 sprigs fresh thyme

• 2 dried bay leaves

• 2 cups thick-sliced carrots

• 2 cups thick-sliced celery

• 2 cups thick-sliced leeks

• .5 ounces dried mushrooms (e.g. porcini, chanterelle, shiitake)

• 3 tablespoons unsalted butter

Directions

• 

  Step 1

  Set Anova Sous Vide Precision Cooker to 150°F (65.5°C).

• 

  Step 2

  Combine chicken, stock, soy sauce, herbs, and vegetables in a large Ziplock or vacuum bag. Seal the bag and place in the water bath. Set the timer for 6 hours.

• Finishing Steps — Oven

• 

  Step 0

  Carefully remove the chicken and set aside. Strain out vegetables (reserving the cooking liquid), pat dry, and season with olive oil, salt, and pepper.

• 

  Step 1

  Roast in the oven at 450 degrees on a sheet tray until cooked through and beginning to brown, about 10 minutes.

• Finishing Steps — Stovetop

• 

  Step 0

  In a large sauce pan, simmer the cooking liquid until thick enough to coat the back of a spoon.

• 

  Step 1

  Remove sauce from the heat and whisk in butter.

• Finishing Steps — Plating

• 

  Step 0

  Carve the chicken, discarding the skin. Season with kosher salt and freshly ground black pepper.

• 

  Step 1

  Divide the roasted vegetables and chicken between four warm plates and finish with sauce and fresh thyme.

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