Sous Vide Whole Chicken
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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Precision® Cookers
Perfect results in a few simple steps.
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
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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.
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Finishing Steps
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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.
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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.