How To Sous Vide Whole Chicken With Perfectly Super Tender

A convenient modern cooking technique, easy to prepare, not too much time consuming and attending to the cooking process to get that perfection, one of them is Sous Vide cooking technique.
In my last post, I sous vide a salmon, this time I Sous Vide the whole chicken and it took 7 hours in 60°C (140°F) to sous vide with the best texture ever.

First step

Spatchcock your chicken or remove the backbone from tail to the neck through the rib bone and flat it just like a butterfly to allow the chicken to cook evenly, perfect tender and also faster to sous vide. I didn't flat mine because of my stasher Bag was way too small.

Second Step

In a stainless container (or any container), combine 2 quarts of water (I use mix chicken broth and water with 1:1 ratio) with 1/2 cup of salt, 5 bay leaves, 2 tbsp of coriander seed powder, 1.5 tbsp black pepper, 3 stems of rosemary, 1 tbsp of dried oregano, some chili flakes as you prefer and 4 cloves of cracked garlic and refrigerate for at least two hours. Mine was for the whole night.

Third Step

Take the chicken out from the brine and dry it up with paper towel, load into the the sous vide bag, squeeze the air out and seal it by pressing the top of the bag.

There are some sous vide bags you can buy out there but I use a stasher bag that's reusable, easy to clean made from platinum silicon and non-toxic.
If you are using regular zipploc bag, I recommend to double bag because the heat will unseal the bag and the water will get in.

Forth Step

Start to sous vide and let it cook for 7 hours. Discard any liquid and bake until you see the skin is golden brown to crisp.

Thank you visiting my blog,
@lugina.