Sous Vide Whole Chicken

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Sous Vide Whole Chicken

1.0

Whole chicken spatchcocked, remove spine and lay flat

Salt and pepper

Oil or melted butter

Lemon slices

Select all/reset

Coat chicken in oil, salt, pepper and lemon slices
Vacuum seal chicken or using immersion method by slowly lowering into water bath to remove any air
Sous vide at 65.5c / 150f for 6 hours
Remove from bag and dry, coat in more oil/butter and brown under griller

Created 41 weeks ago

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