Sous Vide Roast Chicken?

Has anyone tried to Roast a whole sous vide chicken? Results? Temp and Time? Figured Sous Vide then Oven at 550 for 10-15 min?

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Comments

nico.beemster

I don't think this is feasible because of different cooking times of different parts of the bird. And if you package a whole bird the water is not in contact with the meat in the cavity. Also the air in the cavity will heat up and probably will make bacteria very happy.

For these reasons, in the CS-turkey recipe they cut up the bird in parts and cook these individual parts sous vide:

https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever

christophe.sorensen

Poach it the Roast?

tshewman

Done it many times. Crispy skin is tricky though because you're essentially poaching it. In the freezer for 30 k in or so helps (as does LN2). So yes, easily done and tasty (I also usually brine)

fisher23

Spatchcocking it might help.

FrankM_3301

Why? Let's not loose sight of the fact that sous vide is just another tool in the arsenal. It's not appropriate for every application. The joy of a roast chicken is the crispy skin and the roasted flavor of the bird. To achieve that you have to treat it correctly ahead of time (salt, air dry the skin in the fridge...etc), then roast in the oven at a high temperature. Plus, there is the opportunity to roast (in the same pan...cast iron is best) leeks, carrot, potato...and the occasional Parmesan cheese rind, all of which caramelize in rendered chicken fat. PEOPLE...if you are not savoring that with an excellent pinot noir, you are not living ( @HammeredChef DEFINITELY does NOT work at ChefSteps ... am I lying?) Placing it in a bag, in a moist environment, is counterintuitive. Further, a typical roast chicken takes about an hour and ten minutes to cook in a 475 - 500 F oven . So, sous vide, doesn't save you time. Sorry...you got me fired up...I am a roast chicken freak. Bathing that bird will in no way produce an awesome roast chicken. Now, if you are interested in a poached chicken, by all means....

fisher23

Amen!

tshewman

It is tough but can be done. LN2 and freezer bt poach and sear helps. It won't be as crispy a roast but can get quite close. Major advantage is like many sv recipes. No babysitting.

fisher23

I just saw a recipe for making cookies via sous vide, they cook in a canning jar after they cool they cut them into round disks. I asked myself why! There are just some things that, IMHO, shouldn't be done via sous vide. Roast chicken, roast it! It's as you said, another tool not a replacement.

Angelo_197648

I've been thinking about this actually, I think there is a way to make this work, and making use of SV benefits. Spatchcock the chicken, make sure you separate the skin a bit, rub flavors under there and under it, seal it up, cook. What time that I don't know off the top of my head, but temp at 140-150 probably depending on how you like it. Take it out, onto a pan, pat dry, and then torch that skin up then carve away. Could be a good way to do it for a larger meal if you need oven for other things and don't have a Rotisserie