Sous Vide Whole Chicken
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!)
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
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.