Sous Vide Whole Chicken

(2070)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 4

  • 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

  • Step 1

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

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

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150 F / 65.6 C Recipe Temp
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