Sous Vide Whole Chicken

(1389)

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!)

  • Rate This
Recipe Temp 150 F / 65.6 C
Recipe Time
Prep Time
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.

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 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.

    • Step 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.

Latest Comments

150 F / 65.6 C Recipe Temp
Recipe Time
Prep Time