Whole chicken, cooked sous vide, then oven-roasted. You can easily make a whole chicken sous vide without splitting it or stuffing it with filling.
Recipe for sous vide whole chicken
Whole chicken, cooked sous vide, then oven-roasted.
You can easily make a whole chicken sous vide without splitting it or stuffing it with farce.
You just need to ensure that the vacuum bag is filled with water so that the cavity of the chicken is filled with water and the water surrounds the chicken in the bag.
If you have a chamber vacuum sealer, you can easily vacuum-seal the liquid.
If not, use a zip-lock bag – with a bit of skill, you can close the bag with the chicken and water in it and achieve almost the same result.
Servings: people
Sous vide whole chicken
Whole chicken, cooked sous vide, then oven-roasted. You can easily make a whole chicken sous vide without splitting it or stuffing it with filling.
Equipment
- Sous Vide
- Ovenproof dish
- Oven
Ingredients
- 1 pcs. Whole Chicken In the vacuum bag
- Carrots In the vacuum bag
- Onion In the vacuum bag
- Garlic In the vacuum bag
- Peppercorns In the vacuum bag
- Fresh thyme In the vacuum bag
- Salt For roasting
- Pepper For roasting
- Olive Oil For roasting
- Lemon For roasting
- Garlic For roasting
- Fresh thyme For roasting
Instructions
- Put chicken, carrots, onions, garlic, peppercorns, and thyme in the bag.
- Pour in water so the water fills the cavity and covers the entire chicken.
- Vacuum pack.
- Note that you can of course use any herbs, vegetables, and other flavorings you wish.
- Cook the chicken at 64 ºC for 6 hours.
- Take the chicken out of the bag, pour the liquid out of the cavity, and dry it well with paper towels.
- Let it sit for 10 minutes and dry again.
- In the meantime, you can take all the liquid from the bag and pour it into a pot.
- This stock tastes fantastic.
- Bring it to a boil and skim off impurities.
- If you have cheesecloth, strain the stock through it.
- As you can see in the pictures, you can achieve an incredibly clear and clean stock/soup.
- Reduce further and use it for sauce, or don't reduce and save it for the next time you make soup.
- Place the chicken in an ovenproof dish.
- Rub the chicken with olive oil, salt, and pepper.
- I also chose to throw in some lemon, garlic, and thyme into the dish.
- Give the chicken 250-270 ºC for about 10 minutes.
- Then let the chicken rest for 5 minutes before carving.
- Result: Tender and very juicy meat.
- Slightly pink in the breast and pink at the joints of the thighs.
- Really good flavor.
- It's not the last time.
Notes
If you are nervous about the slight pink color, set the temperature to 68 ºC