Sous Vide Whole Chicken (Not Poached)

Discover a simpler way to sous vide whole chicken with the innovative technique of molding the sous vide bag into the cavity. No chicken stock, stuffing, or spatchcocking is required.

This is a must-try, as it's going to be the juiciest, tenderest, and most flavorful chicken you’ll ever make! 🐔

⏲️ Equipment used in this recipe:

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Happy cooking!

[davidogan]

Love it. Chicken came out beautifully. Love your channel!

[maxbiscuit]

Brilliant! Thanks so much for the video!

[sandrawelch]

That doesn't looked done at the joints.

When using the Sou Vive, do you bring your water to temp before adding protein to it.?

[tedjenkins]

Great idea - so practical. I was going to split the chicken in half.

[davidmartin]

Wait - what was the temperature? Regardless sous vide whole chicken should be cut up first. Then, legs and thighs (dark meat) must cook at 165° or more for a couple hours to break down cartilage and connective tissue, and fall off the bone tender. Then lower the heat to 145° (165 is seriously too hot for white meat), add the breasts and cook for two more hours. I promise it will be the most flavorful tender juicy chicken breast you ever ate...