Whole Perfect Roast Chicken
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
1 whole chicken (about 3 pounds)
Kosher salt
3 sprigs rosemary
4 sprigs thyme
10 whole black peppercorns
1 lemon, wedges (optional)
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Instructions
Liberally season the chicken with kosher salt. Place in Vacuum Bag with rosemary, thyme, and black peppercorns. Remove the air using a Vacuum Pump.
Transfer to Sous Vide Bath set to 165°F and cook for 6 hours.
Preheat the broiler on high. Remove the chicken from the sous vide bath, discard herbs and spices, and pat the chicken dry with paper towels.
Place on a roasting rack or sheet tray and broil until the skin is browned and crisp, about 5 minutes.
Let rest for 5 minutes before carving. Serve with lemon wedges, if desired.
Chef's Tips
The leftover juices from the Sous Vide Bag can be turned into a quick pan sauce. Strain the jus, make a basic roux with flour and butter, then whisk in the jus and simmer for 3–5 minutes.
