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homemade Sous Vide Whole Roast Chicken With Oranges photo
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Sous Vide Whole Roast Chicken With Oranges

A tender, flavorful whole chicken cooked sous vide with oranges then finished under the broiler for crisp, golden skin.
Prep Time15 minutes
Cook Time6 hours
Total Time7 hours
Servings: 4 servings

Ingredients

  • 3 lb whole chicken
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tbsp garlic, diced
  • 1/4 tsp dried oregano
  • 1 orange, sliced sliced, divided (3 slices go in bag; remaining for serving)
  • 2 tbsp butter, melted
  • 1 tsp fresh parsley (optional) chopped

Instructions

  • Preheat the sous vide bath to 148°F (64°C).
  • Prepare the chicken: rinse briefly under cold water and pat dry. Place breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it; discard or reserve for stock.
  • Flatten the chicken by pressing down on the breast until it lies relatively flat to promote even cooking.
  • Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Rub 1/2 tablespoon diced garlic and 1/4 teaspoon dried oregano into the skin side.
  • Place the seasoned chicken in a large vacuum bag in a single flat layer and add 3 slices of orange to the bag. Vacuum seal the bag.
  • Cook the sealed chicken in the sous vide bath at 148°F for 6 hours.
  • When cooking is complete, remove the bag from the water and chill in an ice bath for 5–10 minutes; then refrigerate if not finishing immediately.
  • Preheat the oven broiler to high. Open the bag, transfer the chicken to a cutting board, discard the orange slices from the bag, and gently wipe away excess moisture; pat the chicken dry.
  • Place the chicken on a rack set over a rimmed baking sheet. Brush or spoon the 2 tablespoons melted butter over the top of the chicken.
  • Broil the chicken on high for about 3–8 minutes, watching closely, until the skin is golden brown and crisp.
  • Remove from the broiler and let the chicken rest 15–30 minutes tented loosely with foil (poke a small hole for steam to escape). Serve with remaining orange slices and a sprinkle of fresh parsley if desired.

Equipment

  • sous vide immersion circulator
  • large container or pot for water bath
  • kitchen shears
  • vacuum sealer and vacuum bag
  • Rimmed Baking Sheet
  • oven-safe rack
  • metal spatula or tongs
  • ice bath (bowl with ice and water)

Notes

  • Recipe source: https://sipbitego.com/sous-vide-whole-roast-chicken
  • Recipe video: https://youtu.be/aPIPQkKE014