Sous Vide Spatchcock Chicken

Every time I think about making Sous Vide Spatchcock Chicken, I am transported back to my cozy kitchen on a peaceful Sunday afternoon. The aroma of roasting chicken fills the air, and it’s hard not to feel excited about the delicious meal that’s about to unfold. My love for cooking always leads me to explore new techniques, and the sous vide method has become a favorite. This cooking style allows me to achieve perfectly tender and juicy chicken, which is a revelation for anyone who enjoys a beautiful roast. Spatchcocking the chicken not only shortens the cooking time but also ensures that every part cooks evenly, giving you that satisfying texture and flavor in every bite.

When I first tried Sous Vide Spatchcock Chicken, it felt like I had discovered a hidden gem in the world of home cooking. I remember sharing it with friends at a small gathering, and everyone was amazed at how moist and flavorful it was. The key is in the preparation – seasoning well and ensuring it’s cooked at the right temperature for the right amount of time makes all the difference. I can’t tell you how many times I’ve had guests ask for the recipe, and I proudly share it, hoping they’ll experience the same joy that comes with making this dish.

Whether it’s a casual Friday night dinner or a special occasion, Sous Vide Spatchcock Chicken never fails to impress. I often pair it with seasonal vegetables or a fresh salad for a well-rounded meal that feels both elegant and comforting. If you’re looking for a way to elevate your chicken game, this recipe is the perfect choice. Trust me when I say that once you try sous vide cooking, you’ll never want to go back!

Everything You Need for Sous Vide Spatchcock Chicken

The ingredients for Sous Vide Spatchcock Chicken are simple yet essential for achieving that delicious flavor and tender texture. Each component plays a crucial role in enhancing the overall dish. The key players include the whole chicken, which is the star of the show, and the fresh herbs, which elevate its taste. With just a handful of ingredients, you’ll be able to craft a meal that impresses everyone around the table.

• 5-6 lb whole chicken, spatchcocked: This is the main ingredient. Spatchcocking allows for even cooking, making the chicken juicy and beautifully browned.
• 2 tbsp coarse kosher salt, divided: Essential for seasoning, kosher salt enhances the chicken’s flavor and helps achieve that perfect brine.
• 1/4 cup softened butter: Adds richness to the dish; it’s spread under the skin for moisture and flavor.
• 2 lemons, zested and sliced: The zest and slices add a refreshing citrus flavor that brightens up the chicken.
• 6 cloves minced garlic: Garlic adds depth and savory flavor, complementing the other ingredients beautifully.
• 1 tsp black pepper: A standard seasoning that brings a subtle heat and balance to the dish.
• Few sprigs of rosemary, half chopped/half left whole: Rosemary imparts a fragrant and earthy flavor that enhances the chicken.
• Few sprigs of thyme, half chopped/half left whole: Thyme adds a lovely herbal note that complements the other seasonings.

Directions for Sous Vide Spatchcock Chicken

Cooking Sous Vide Spatchcock Chicken is a process that’s as enjoyable as it is delicious. The steps are straightforward, yet they lead to a culinary masterpiece. Follow along, and you’ll find yourself perfectly roasting your chicken to tender perfection!

1. Start by removing the spatchcocked chicken from its packaging. Use paper towels to blot it dry. This is an important step to ensure the skin gets crispy later.
2. With two fingers, gently separate the skin from the meat on the breast, legs, and back. Be careful not to tear the skin; this will allow the garlic butter mixture to infuse flavor directly into the meat.
3. Place the chicken in a roasting pan and liberally sprinkle the entire exterior with 1 tablespoon of coarse kosher salt. If you have time, you can do this the day before and let it sit uncovered in the fridge overnight for a dry brine.
4. While waiting for the water to heat, fill your sous vide container with water and set the machine to 145° F. This process can take about 30 minutes, depending on the initial temperature of the water.
5. In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped rosemary, chopped thyme, black pepper, and remaining salt. Mix until well combined.
6. Using your fingers, spread the garlic butter mixture evenly under the skin and all over the skin of the chicken. Make sure to cover it thoroughly for maximum flavor.
7. Place some of the lemon slices inside the chicken breasts and thighs, as this adds moisture and flavor from the inside out.
8. Carefully place the whole chicken into a vacuum seal bag, sealing it on one side.
9. Next, place the remaining lemon slices along with a few sprigs of the rosemary and thyme around the chicken inside the bag.
10. Once your water has reached the set temperature, immerse the vacuum-sealed chicken in the container, ensuring it is completely submerged. Set the timer for 5 hours.
11. Preheat your oven to 450° F. This will give you a crispy skin once the sous vide cooking is complete.
12. After 5 hours, carefully remove the chicken from the sous vide bag. Reserve the liquid for later use, or discard if you prefer. Discard the lemons and larger pieces of herbs from the chicken.
13. Transfer the chicken into a roasting dish and bake for 30 to 40 minutes, or until the internal temperature reaches 165° F, and the skin is beautifully browned and crispy. If the skin isn’t fully browned but is at the right temperature, turn on the broiler for a minute or two, watching closely to prevent burning.
14. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving and serving. This resting period is crucial for the juices to redistribute for maximum tenderness.

Recipe Variations about Sous Vide Spatchcock Chicken

If you’re looking to explore different takes on Sous Vide Spatchcock Chicken, there are plenty of fun variations to try. Here are a few ideas to get you started:

• Herb Variations: Feel free to experiment with other fresh herbs like basil or dill for a different flavor profile.
• Citrus Twist: Substitute the lemon with lime or orange slices to change the taste while keeping it fresh.
• Spice it Up: Add a pinch of cayenne or smoked paprika to the garlic butter mixture for a little heat.
• Side Dish Pairings: Consider serving with mashed potatoes, roasted vegetables, or a light quinoa salad for a complete meal.
• Marinade Options: Before sealing the chicken, marinate it in different spices or sauces for a unique twist on flavor.
• Leftover Ideas: Use leftover chicken in salads, sandwiches, or wraps for quick and delicious meals.

Serving Suggestions

When it comes to serving Sous Vide Spatchcock Chicken, the possibilities are endless. Here are some of my favorite ways to enjoy this delicious dish:

• Seasonal Vegetables: Pair the chicken with roasted seasonal vegetables like carrots, Brussels sprouts, or asparagus for a colorful and nutritious side.
• Fresh Salad: A crisp green salad with a light vinaigrette complements the rich flavors of the chicken wonderfully.
• Grains: Serve with fluffy rice, couscous, or quinoa, which soak up the juices from the chicken beautifully.
• Occasions: This dish is perfect for family gatherings, holiday dinners, or even a cozy weeknight meal.
• Storage Tips: Leftover chicken can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
• Garnish: A sprinkle of fresh herbs or a squeeze of lemon juice right before serving adds an extra pop of flavor.

FAQ

Conclusion

The beauty of Sous Vide Spatchcock Chicken lies in its simplicity and the incredible flavors that result from the sous vide technique. This recipe transforms a humble chicken into a gourmet dish that impresses family and friends alike. I encourage you to give it a try and enjoy the process of cooking a meal that delights the senses. Once you experience the tenderness and depth of flavor, you’ll want to make it again and again!

Sous Vide Spatchcock Chicken

The ultimate comfort food, Sous Vide Spatchcock Chicken is tender, juicy, and infused with aromatic flavors. Perfect for a cozy family dinner or an impressive gathering, this sous vide technique ensures perfectly cooked chicken every time. Make this dish tonight and impress your guests with your culinary skills!

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Prep Time 10 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 5-6 lb whole chicken, spatchcocked whole chicken, spatchcocked
• 2 tbsp coarse kosher salt divided
• 1/4 cup butter softened
• 2 lemons zested + sliced
• 6 cloves garlic minced
• 1 tsp black pepper
• few sprigs rosemary half chopped/half left whole
• few sprigs thyme half chopped/half left whole

Equipment

• Sous Vide
• Vacuum Sealer

Method

 

1. Start by removing the spatchcocked chicken from its packaging. Use paper towels to blot it dry. This is an important step to ensure the skin gets crispy later.
2. With two fingers, gently separate the skin from the meat on the breast, legs, and back. Be careful not to tear the skin; this will allow the garlic butter mixture to infuse flavor directly into the meat.
3. Place the chicken in a roasting pan and liberally sprinkle the entire exterior with 1 tablespoon of coarse kosher salt. If you have time, you can do this the day before and let it sit uncovered in the fridge overnight for a dry brine.
4. While waiting for the water to heat, fill your sous vide container with water and set the machine to 145° F. This process can take about 30 minutes, depending on the initial temperature of the water.
5. In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped rosemary, chopped thyme, black pepper, and remaining salt. Mix until well combined.
6. Using your fingers, spread the garlic butter mixture evenly under the skin and all over the skin of the chicken. Make sure to cover it thoroughly for maximum flavor.
7. Place some of the lemon slices inside the chicken breasts and thighs, as this adds moisture and flavor from the inside out.
8. Carefully place the whole chicken into a vacuum seal bag, sealing it on one side.
9. Next, place the remaining lemon slices along with a few sprigs of the rosemary and thyme around the chicken inside the bag.
10. Once your water has reached the set temperature, immerse the vacuum-sealed chicken in the container, ensuring it is completely submerged. Set the timer for 5 hours.
11. Preheat your oven to 450° F. This will give you a crispy skin once the sous vide cooking is complete.
12. After 5 hours, carefully remove the chicken from the sous vide bag. Reserve the liquid for later use, or discard if you prefer. Discard the lemons and larger pieces of herbs from the chicken.
13. Transfer the chicken into a roasting dish and bake for 30 to 40 minutes, or until the internal temperature reaches 165° F, and the skin is beautifully browned and crispy. If the skin isn’t fully browned but is at the right temperature, turn on the broiler for a minute or two, watching closely to prevent burning.
14. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving and serving. This resting period is crucial for the juices to redistribute for maximum tenderness.

Notes

• Tip 1: This is much easier to do with a room temperature bird. If the chicken is too cold, the butter will harden, making it difficult to spread evenly.
• Tip 2: 5 hours is for a 5 to 6 pound chicken. If yours is larger, you’ll want to go longer (up to 8 hours).
• Tip 3: I like to pour the liquid in a saucepan and simmer on the stove until it’s reduced to at least half, then pour it over the finished chicken.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.