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How To Sous Vide A Whole Chicken [Step-By-Step Guide]

A simple step-by-step method for spatchcocking and cooking a whole chicken sous vide for tender, evenly cooked meat finished under a broiler.
Prep Time15 minutes
Cook Time6 hours
Total Time7 hours
Servings: 4 servings

Ingredients

  • 3 lb whole chicken
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper
  • 1 sprig rosemary
  • 2 tbsp butter

Instructions

  • Preheat your sous vide machine to 148°F (64°C) and prepare the container.
  • Prep the chicken: place it breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it (spatchcock). Reserve or discard the backbone.
  • Press the chicken flat by pushing down on the breast so it lays evenly for cooking.
  • Season both sides of the flattened chicken with 1/2 teaspoon garlic salt and 1/4 teaspoon black pepper.
  • Place the seasoned chicken into a large sous vide bag, add 1 sprig of rosemary, arrange the chicken flat, and vacuum seal the bag.
  • Sous vide the sealed chicken at 148°F (64°C) for 6 hours.
  • When cooking is complete, remove the bag from the water and submerge the sealed bag in an ice bath for 5–10 minutes to cool; then discard the rosemary.
  • Preheat the oven broiler to High. Remove the chicken from the bag and pat it very dry with paper towels.
  • Place the chicken on a rack set over a lipped baking sheet, dot the top with 2 tablespoons butter, and broil on High for about 3–8 minutes until the skin is golden brown and crisp—watch closely to avoid burning.
  • Allow the chicken to rest for 15–30 minutes tented loosely with foil (leave a small vent) before carving into pieces to serve.

Equipment

  • sous vide machine
  • sous vide container
  • large sous vide bags
  • vacuum sealer
  • kitchen shears
  • baking sheet (lipped)
  • baking rack
  • Oven Broiler

Notes

  • Cook the chicken sous vide to 148°F for safe, tender results.
  • If the thigh looks raw after sous vide, oven-roast at 400°F until the thickest part reaches 165°F.
  • Spatchcocking helps the chicken cook evenly in the sous vide bath.
  • Finish under a broiler, in a skillet, or on a grill; use oil for skillet or grill instead of butter.
  • Reserve the backbone for stock if desired.