'Roast' chicken (SV)
This is my first experiment at 'roasting' a whole chicken at a time using a water bath. I have not cooked it whole as such, but cut it in half, for more even cooking. The joy of using this method is that basting is not required.
- Preheat the water bath to 71° C (160° F)
- If desired, rub the chicken in your choice of herbs or spice mix.
- Vacuum pack each chicken half into sealing bags.
- Cook in the water bath for at least 6 (maximum 8) hours.
- Remove from the bath and pat dry.
- Heat oil or butter over a high heat (less so if using butter) in a large sauteuse or frying pan.
- Place the chicken halves in the pan and sear for 2 minutes on each side until golden brown.
- If you have not added any herbs and spices to the sealing bags, you can add them to the pan for the last 30 seconds of cooking.
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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