Sous Vide Whole Roast Chicken

There’s something incredibly satisfying about making a Sous Vide Whole Roast Chicken at home. Imagine the rich aroma filling your kitchen as you prepare a feast that seems gourmet but is surprisingly easy to pull off. I still remember the first time I tried this technique; the juiciness of the chicken was mind-blowing, and my family couldn’t stop raving about it. Cooking sous vide locks in the flavors and juices, making every bite succulent and satisfying. Plus, the addition of fresh oranges infuses the chicken with a citrusy brightness that elevates the dish to a whole new level. Whether it’s a cozy family dinner or an elegant gathering with friends, this recipe is sure to impress.

Sous Vide Whole Roast Chicken Shopping List

When it comes to crafting a delicious Sous Vide Whole Roast Chicken, the ingredients play a crucial role. Each component contributes to the overall flavor and texture, creating a harmonious dish that you and your loved ones will savor. The key players like fresh chicken, aromatic herbs, and zesty oranges not only add depth but also enhance the cooking process, ensuring every bite is a delight.

• 3 lb whole chicken: The star of the dish, a whole chicken ensures that you get tender, juicy meat that is perfect for sharing.
• ½ tsp salt: Essential for seasoning the chicken, enhancing its natural flavors.
• ¼ tsp pepper: Adds a subtle heat that complements the other flavors without overpowering them.
• ½ tbsp diced garlic: Infuses the chicken with a rich, savory aroma and taste.
• ¼ tsp dried oregano: A classic herb that adds a Mediterranean flair to the dish.
• 1 orange, sliced, divided: Provides a fresh, citrusy note that brightens the rich flavors of the chicken.
• 2 tbsp melted butter: Used for broiling, it helps create a crispy, golden skin.
• 1 tsp fresh parsley, optional: A fragrant herb that serves as a lovely garnish for the finished dish.

Preparation Steps for Sous Vide Whole Roast Chicken

Cooking the Sous Vide Whole Roast Chicken is an engaging and delightful process. Each step allows you to focus on the quality of your ingredients and the transformation that occurs through cooking. Let’s dive into the preparation and make a memorable meal!

1. Preheat your sous vide machine to 148 degrees Fahrenheit. This is the magic number for perfectly cooked chicken that retains all its juices.

2. While the sous vide bath preheats, it’s time to prep the chicken. Start by giving the chicken a thorough rinse under cold water to clean it. Discard any packaging and extra pieces.

3. Place the whole chicken breast side down on a cutting board. Using sharp kitchen shears, cut from the top to the bottom along the backbone to fully remove it. You can save the backbone to make delicious chicken stock later.

4. Once the backbone is removed, push down on the chicken to flatten it. This helps ensure even cooking during the sous vide process.

5. Next, season both sides of the chicken generously with salt and pepper. Don’t forget to sprinkle the garlic and oregano on the skin side, rubbing it into the meat for maximum flavor.

6. Transfer the seasoned chicken to a large sous vide bag. Add three slices of orange inside the bag, then vacuum seal it to keep all the flavors locked in.

7. Place the vacuum-sealed chicken into the sous vide bath and let it cook for six hours. This long and slow cooking method ensures that your chicken will be juicy and tender.

8. Once the six hours are up, remove the chicken from the hot water bath. For an extra step, you can shock the bag in an ice bath for five to ten minutes. This helps to halt the cooking process.

9. If you’re planning to serve the chicken that day, proceed to the next step. Otherwise, stick it in the fridge and save it for later.

10. Set your oven broiler to high. Carefully cut open the vacuum seal bag and transfer the chicken to a cutting board. Discard the slices of orange and pat the chicken dry with paper towels.

11. Place the sous vided chicken on a rack over a rimmed baking sheet. Drizzle the top with melted butter and broil it on high for three to eight minutes. Keep an eye on it until the skin turns a beautiful golden brown.

12. Once the chicken is roasted to perfection, remove it from the broiler and let it cool for 15 to 30 minutes. Letting it rest allows the juices to redistribute, making it even tastier. You can cover it with foil to keep it warm.

13. For serving, garnish the chicken with a sprinkle of fresh parsley and some of the remaining orange slices for a pop of color and flavor.

Recipe Tips about Sous Vide Whole Roast Chicken

Perfecting your Sous Vide Whole Roast Chicken takes a bit of practice, but these tips can help you get the best results every time. Here are some suggestions for making your cooking process smoother and more enjoyable.

• Storage: Store leftovers in an airtight container in the refrigerator. They should keep for up to three days.
• Freezing: You can freeze the cooked chicken for up to three months. Just make sure to wrap it tightly to prevent freezer burn.
• Pairing: This chicken pairs well with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
• Flavor Variations: Feel free to experiment with different herbs and spices. Rosemary and thyme also work wonderfully with chicken.
• Serving Size: This recipe serves four but can easily be doubled for larger gatherings.
• Cooking Time: If your chicken is larger than 3 lbs, you might consider increasing the sous vide time by one hour.

Side Dish Ideas for Sous Vide Whole Roast Chicken

When it comes to serving your Sous Vide Whole Roast Chicken, the possibilities are virtually endless. Here are some delightful side dish ideas that will complement your chicken beautifully:

• Garlic Mashed Potatoes: Creamy and buttery mashed potatoes are a classic side that pairs perfectly with chicken.
• Roasted Vegetables: Seasonal vegetables like carrots, Brussels sprouts, and asparagus roasted to perfection make a vibrant and healthy addition.
• Fresh Green Salad: A light salad with mixed greens, tomatoes, and a citrus vinaigrette can balance the richness of the chicken.
• Quinoa or Rice Pilaf: Flavorful grains like quinoa or rice pilaf provide a nutty complement to the savory chicken.
• Stuffing: Make a simple bread stuffing with herbs to soak up all the juices from the chicken.
• Seasonal Fruit: Pair with a fruit salad or fruit chutney for a delightful contrast in flavors.

FAQ

Conclusion

The Sous Vide Whole Roast Chicken is a remarkable way to prepare chicken that guarantees juicy, flavorful results. This dish not only impresses your guests but also simplifies your cooking process. I encourage you to try it out in your kitchen—you might just find it becomes a staple for your family dinners!

Sous Vide Whole Roast Chicken

Craving something succulent and savory? The Sous Vide Whole Roast Chicken is your answer! With juicy meat infused with garlic, oregano, and a hint of citrus, this easy weeknight dinner is sure to impress. Perfect for any occasion, you’ll want to make it tonight!

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 3 lb whole chicken
• ½ tsp salt
• ¼ tsp pepper
• ½ tbsp diced garlic
• ¼ tsp dried oregano
• 1 orange sliced, divided
• 2 tbsp butter
• 1 tsp fresh parsley optional

Equipment

• Chef's Knife
• Cutting Board
• Baking Sheet
• Oven

Method

 

1. Preheat your sous vide machine to 148 degrees Fahrenheit.
2. While the sous vide bath preheats, rinse the whole chicken under cold water and discard any extra pieces.
3. Place the whole chicken breast side down on a cutting board. Use sharp kitchen shears to cut along the backbone and remove it. Save for stock if desired.
4. Flatten the chicken to promote even cooking.
5. Season both sides with salt and pepper, then add garlic and oregano on the skin side.
6. Transfer the chicken to a large sous vide bag with three slices of orange, and vacuum seal.
7. Cook the chicken in the sous vide bath for six hours.
8. Shock the bag in an ice bath for five to ten minutes after cooking.
9. Set your oven broiler to high. Remove the chicken from the vacuum bag, pat it dry.
10. Place the chicken on a rack over a baking sheet, drizzle with butter, and broil for three to eight minutes.
11. Remove when golden brown and let rest for 15 to 30 minutes.
12. Garnish with fresh parsley and remaining orange slices before serving.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the cooked chicken for up to three months. Just make sure to wrap it tightly.
• Pairing: This chicken pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
• Flavor Variations: Feel free to experiment with different herbs and spices.
• Serving Size: This recipe serves four but can easily be doubled.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.