Sous Vide Whole Chicken

Sous Vide Whole Chicken
Sous Vide Whole Chicken
SERVES: 6-8, depending on size of chicken 
PREP TIME: 15 mins 
COOK TIME: 6 hours 

  • 1 whole chicken
  • 1/4 cup butter, softened
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  1. Prepare and preheat water bath to 155 degrees F using your immersion circulator.
  2. Combine butter, salt, garlic powder, and Italian seasoning in a small bowl.
  3. Remove the backbone (spatchcock) the chicken with sharp kitchen shears. 
  4. Pat thoroughly dry with paper towels. Rub the whole chicken with the butter mixture, including under the skin and the cavity.
  5. Place in a vacuum seal bag and vacuum seal. Place bag in waterbath and cook for 6 hours.
  6. At this point, you can refrigerate to finish later. Otherwise, preheat oven to 450 degrees F. Line a baking sheet with foil. Place the chicken breast side up on the foil.
  7. Cook in preheated oven for about 15 minutes, until skin is crisped and brown.