A beautifully flavorful rub makes Sous Vide Whole Chicken foolproof, moist, tender, and bragging rights-worthy.
Why Make Sous Vide Whole Chicken
Recently a couple I barely knew opened their home for me for days while my family dealt with a medical issue at a hospital in the city.
Not only did they provide comfortable lodging, but they fed me beautiful meals and provided deeply caring company. I will forever be grateful for their friendship.
And... for this recipe! Food is my love language and this chicken is love.
Vicki started with a dry brine in the morning and JP smoked the plump spatchcock chicken with a tasty rub in the late afternoon. I ate it in the evening and have been changed forever.
I wanted to modify their recipe so I could use Sous Vide for ease while I'm playing nurse. I don't have time to babysit a smoker right now. So, Sous Vide to the rescue!
Try it. I think you and your guests will be impressed by the full flavor, juicy texture, and full-on greatness of it.
I find timing to be the greatest challenge when using sous vide to cook. Decide when you want to eat and allow plenty of time to prepare.
In total, this recipe takes about 10 hours, but very little is hands-on.
Try Sous Vide
Sous Vide is an excellent cooking technique for cooking a whole chicken for many reasons.
- Controlled cooking temperature that ensures a safe internal temperature and prevents it from overcooking.
- Many people overcook chicken because they are scared of getting sick--sous vide takes the worry out of this.
- Less babysitting than smoking the chicken.
- The final product is a tender and juicy, flavorful chicken.
One Whole Chicken = 4 Meals
One whole chicken provided or contributed to four meals at my house.
- Roasted chicken dinner for 4 adults
- 3 Chicken Salad with Cranberries and Pecans Sandwiches
- 25 Buffalo Chicken Dipper Bites
- Pot of chicken broth
If one of your fears in cooking a whole chicken is that you don't like either the white or the dark meat, consider using the pieces you don't like for some other dishes.
I prefer the white meat pieces, but love the dark meat in my Chicken Salad with Cranberries and Pecans recipe and Buffalo Chicken Dipper Bites.
No Waste Here: Make Chicken Broth
The bones, skin, and little bits left make a fantastic, healthy broth, too.
Put some onions, carrots, celery, etc in with the chicken leftovers, cover with water, and let simmer all day on the back of your stove. Voila! Chicken Bone Broth!
You will have created the beginning of the best soup of your life.
Don't be intimidated by a whole chicken. Whatever you're scared by--cutting it, overcooking it, eating it dark/white pieces--set it aside and give this one a try.
- Whole chicken that is 4-5 pounds. Buy a roasting chicken if available.
- Salt for a dry brine. Simply sprinkle the salt on the chicken and put it back in the fridge for at least 4 hours or overnight. Do not rinse the salt off.
- Spices for a dry rub include: Chili Powder, Brown Sugar, Garlic Powder, Black Pepper, Smoked Paprika, Onion Powder, Cayenne Pepper, Cumin, and Mustard Powder
- Olive Oil
How to Sous Vide a Spatchcock Chicken
10 hours before you want to eat-- (I know... typing that just feels weird, but planning is an important part of cooking with sous vide)--
Dry brine the chicken by rubbing salt all over the spatchcocked chicken. Put the salted chicken back into the fridge with no covering for 4 hours up to overnight.
This allows the skin to dry out a bit and the salt to penetrate the meat.
6.5 Hours Before Eating--
Fill and set your Sous Vide for 155 degrees. Allow the water bath to heat while you prepare the chicken.
Make the dry rub by putting all dry ingredients in a medium bowl.
Using paper towels dry the chicken of any remaining moisture.
Drizzle the olive oil over the chicken.
Sprinkle the dry rub all over. Rub into the skin. Then carefully lift the skin to put some rub under the skin.
Place seasoned, spatchcocked chicken into a vacuum seal bag and seal.
When Sous Vide water temperature has reached 155 place the sealed bag into the water being sure it is submerged.
Set your timer for 6 hours.
At this point you have something that resembles a poached chicken. Don't panic.
30 minutes before eating
After chicken has cooked at 155 for 6 hours in Sous Vide, remove chicken from the bag.
Dab all remaining moisture from the chicken and place on baking rack in roasting pan or baking sheet.
Broil for 1-2 minutes or until skin is crispy and golden brown.
Cut chicken into pieces and serve while hot.
Feel free to adjust the spices to fit your preferences and needs.
Cook your favorite pieces--Chicken breasts won't be dry and overcooked using this sous vide.
I love the mixture these spices bring, but if you don't like something or don't have one of the dry rub ingredients, it's ok! Give it a try and make adjustments next time.
I also have a vacuum sealer from wayyyyyy back (like the 1990s). If you have one, use it to seal your spatchcok chicken. If you don't have one, just use a high-quality freezer resealable bag and squeeze all the air out using the water displacement method.
Store leftovers in the fridge and use within 3-4 days.
Sous vide is a fantastic cooking technique. Put that tool to work and try these well tested recipes, too.
DID YOU TRY THIS RECIPE? ❤️
Lastly, if you tried Sous Vide Whole Chicken following this recipe, please let me know how you liked it by leaving a comment and/or rating!
I love hearing from you! I'll do my best to respond to each comment.
And, of course, if you make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Sous Vide Whole Chicken
- 1 whole chicken 4-5 pounds, spatchcocked
- 1 ½ teaspoon salt
- 2 teaspoon chili powder
- 2 teaspoon brown sugar packed
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin
- ¼ teaspoon mustard powder
- 2 tablespoons olive oil
10 hours before you want to eat
- Spatchcock the chicken.
- Dry brine the chicken by rubbing salt all over the spatchcocked chicken.
- Put the salted chicken back into the fridge with no covering for 4 hours up to overnight.
6.5 Hours Before Eating
- Fill and set your Sous Vide for 155 degrees. Allow the water to heat while you prepare the chicken.
- Make the dry rub by putting all dry ingredients in a medium bowl.
- Using paper towels dry the chicken of any remaining moisture.
- Drizzle the olive oil over the chicken.
- Sprinkle the dry rub all over. Rub into the skin. Then carefully lift the skin to put some rub under the skin.
- Place seasoned, spatchcocked chicken into a vacuum seal bag and seal.
- When Sous Vide water temperature has reached 155 place the sealed bag into the water being sure it is submerged.
- Set your timer for 6 hours.
30 minutes before eating
- After the chicken has cooked at 155 for 6 hours in Sous Vide, remove the sealed bag with the chicken from the water.
- Dab all remaining moisture from the chicken and place on baking rack in roasting pan.
- Broil for 1-2 minutes or until skin is crispy and lightly browned.
- Cut chicken into pieces and serve while hot.