Sous vide is a fantastic method for cooking a whole chicken, as it allows for precise temperature control and ensures the meat is evenly cooked and juicy. Here's a step-by-step guide on how to prepare a whole chicken using the sous vide method:

Ingredients

• 1 whole chicken (3-4 pounds)
• Salt and pepper
• Fresh herbs (such as thyme, rosemary, and sage)
• 4-5 cloves of garlic, crushed
• 1 lemon, sliced
• Olive oil or butter

Equipment

• Sous vide immersion circulator
• Large pot or sous vide container
• Vacuum sealer and bags or heavy-duty freezer bags
• Kitchen twine (optional)
• Heavy-duty aluminum foil

Instructions

1. Preparation

1. Preheat the Sous Vide Bath: Set your sous vide immersion circulator to 150°F (65.6°C) for a tender, juicy chicken. For a slightly firmer texture, set it to 160°F (71.1°C).

2. Season the Chicken: Season the chicken generously with salt and pepper, both inside and out. Stuff the cavity with fresh herbs, crushed garlic, and lemon slices.

3. Truss the Chicken (Optional): Trussing the chicken helps it cook more evenly and maintain its shape. Use kitchen twine to tie the legs together and secure the wings.

2. Vacuum Sealing

4. Seal the Chicken: Place the seasoned chicken into a vacuum-seal bag. Add a drizzle of olive oil or a few pats of butter to the bag. Use a vacuum sealer to remove the air and seal the bag. If you don't have a vacuum sealer, you can use the water displacement method with a heavy-duty freezer bag.

   • Water Displacement Method: Place the chicken in the bag, partially seal the bag, and slowly lower it into the water bath. The pressure of the water will push the air out of the bag. Once the air is out, seal the bag completely.

3. Cooking

5. Cook the Chicken: Submerge the sealed chicken in the preheated water bath. Cook for 6-8 hours. The longer cooking time will ensure the chicken is tender and fully infused with the flavors.

4. Finishing

6. Remove and Dry: After the cooking time is complete, carefully remove the chicken from the bag. Pat it dry with paper towels. This step is crucial for achieving a good sear and crispy skin.

7. Searing (Optional): To get a crispy skin, you can sear the chicken. Preheat a large skillet over medium-high heat and add a little oil. Carefully place the chicken in the skillet, breast-side down, and sear until the skin is crispy and golden brown. This should take about 3-5 minutes. You can also use a blowtorch to crisp up the skin if you prefer.

8. Rest and Carve: Let the chicken rest for a few minutes before carving. This helps the juices redistribute throughout the meat, ensuring every bite is moist and flavorful.

Serving

Carve the chicken and serve with your favorite sides. The meat should be tender and juicy, with a rich flavor from the herbs, garlic, and lemon.

Enjoy your perfectly cooked sous vide whole chicken!