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Whole chicken

Stephanie_Hamilton_470960

First time cooking a whole chicken sous vide style! Turned out great!

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Comments

wolfiegirl

Two bags...half a chicken per bag. And using two bags would make ice-shocking half the bird a snap, just in case you don't need a whole chicken. Brown and eat one half and ice-bath and reserve the other half.

Angelo_197648

I imagine that would though make it harder to put in bag, but make browning after much easier/faster.

Stephanie_Hamilton_470960

Cooked it at 149 for about 6 hours

roasted in the oven for about another 15 mins

tshewman

If done in water (or better- chicken stock with veg) this eliminates the concern of air. The challenge it creates however, is creating a crusty skin (freezer for a few minutes helps).

wolfiegirl

Time and temp please!

wolfiegirl

Good point. Spatchcocking would eliminate the issue I would think.

Stephanie_Hamilton_470960

Thanks for the heads up! I will keep that in mind.

Martin_411586

Beautiful

Just be careful with cooking whole birds this way. The air in the cavity is a great insulator and will more or less keep the temperature there hovering around that danger zone where bacteria thrive.