No sous-vide? You can still make this recipe using a regular oven, very low and slow for the first part of cooking and then brush with the final glaze and roast under the broiler. But the texture you get from sous-vide is hard to beat. I just rubbed it with dry spices and sealed in the bag. Although on my first time I cooked a whole chicken inside the bag, I found it easier the way I share today. I cut the chicken in four pieces (two breast/wing, and two full legs, placing two pieces in a single bag. Works great and the final presentation is better than keeping it whole or even spatchcocking.
WHOLE SOUS-VIDE CHICKEN
(from the Bewitching Kitchen)
1 whole chicken, cut in four pieces
2 teaspoons Kosher salt
2 teaspoons smoked paprika
1 teaspoons ground black pepper
for final roasting:
2 tablespoons olive oil
1 tablespoon soy sauce
2 tsp agave nectar (or honey)
squirt of lemon juice
Pat chicken dry. Rub the skin with the mixture of spices. Place in bag and seal.
Heat sous-vide to 150 F. Cook chicken for 6 hours.
Whisk all ingredients for the roasting step. Once the chicken is done, remove from the water bath and transfer it onto a plate. Pat with paper towels. Place on a roasting pan. Brush the skin with the olive oil mixture, run under the broiler until the skin is cooked to your liking. The meat will be tender and juicy.
to print the recipe, click here
Comments: As usual, the timing with sous-vide is very forgiving, which is one of the reasons I love it. If you need to leave it longer than 6 hours, no harm done. You can change the spices to take this recipe in any direction you like. Gochujang will be happening soon in our kitchen.
We enjoyed it with sauteed Brussels Sprouts with Lemon and Almonds, and a little couscous with roasted butternut squash (full disclosure: the squash was leftover from a previous meal).
The leftover meat can be pulled from the bone and used in many different preparations, we usually save it for a couple of days and then the husband turns it into chicken fajitas or tacos. It has such perfect texture, all it needs is a brief encounter with a hot skillet, some lemon juice and additional spices, if so desired.
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