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