Sous Vide Whole Chicken
A beautifully flavorful rub makes Sous Vide Whole Chicken foolproof, moist, tender, and bragging rights-worthy.
Servings: 4
Calories: 489kcal
Ingredients
- 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
Instructions
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.
Nutrition
Calories: 489kcal | Carbohydrates: 4g | Protein: 36g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 1024mg | Potassium: 417mg | Fiber: 1g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg
