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2026-01-30T11:55:08Z

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{{#seo:
|title='Roast' chicken, British sous vide recipe
|titlemode=replace
|keywords=#chicken #herbs #butter #spices #sear #miseenplace #salad #roasting #blowtorch #vacuumpack #spice
|hashtagrev=032020
|description=This is my first experiment at 'roasting' a whole chicken at a time using a water bath
}}

This is my first experiment at '[[Roasting|roasting]]' a whole [[Chicken|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|basting]] is not required.
{{recipesummary
|TotalCalories = 1512
|PortionCalories = 378
|DatePublished=2nd February 2014
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 6 hours, 15 minutes
|PrepTime = 15 minutes
|CookTime = 6 hours
|Image = [[Image:'Roast' chicken SV recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Nice one Julia''

5/5

I've now made this many times and I don't ever bother with the blowtorch - tastes the same without 🙂

 [[User:Chef|Jerry]] 
</tr></td>
</table>

{{RecipeIngredients

| 1 whole [[Chicken|chicken]], weighing about 1.3kg, [[How to spatchcock a chicken|spatchcocked]]
| 50 ml [[Oil]] or [[Butter|butter]]
| [[Herbs]], [[Spices|spices]], seasoning
}}
===[[Mise en place]]===

* Preheat the water bath to 71° C (''160° F'')

===Method===
{{RecipeMethod

| If desired, rub the [[Chicken|chicken]] in your choice of [[Herbs|herbs]] or [[Spice|spice]] mix.
| [[Vacuum pack]] each [[Chicken|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|oil]] or [[Butter|butter]] over a high heat (less so if using [[Butter|butter]]) in a large sauteuse or [[Frying pan|frying pan]].
| Place the [[Chicken|chicken]] halves in the pan and [[Sear|sear]] for 2 minutes on each side until golden [[Brown|brown]].
| If you have not added any [[Herbs|herbs]] and [[Spices|spices]] to the sealing bags, you can add them to the pan for the last 30 seconds of cooking.
}}
===Serving suggestions===
Serve with [[Potatoes|potatoes]] and [[Vegetables|vegetables]] or cool and accompany with [[Salad|salad]].
===Chef's notes===
You can also use a [[blowtorch]] to sear the [[chicken]], in which case any [[spices]] or [[herbs]] are best added to the sealing bags at the beginning.
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes|Chicken roast sous vide]]
[[Category:British recipes|Chicken roast sous vide]]
[[Category:Main courses|Chicken roast sous vide]]
[[Category:Meat recipes|Chicken roast sous vide]]
[[Category:Poultry recipes|Chicken roast sous vide]]
[[Category:Sous vide recipes|Chicken roast sous vide]]
[[Category:Pan fried|Chicken roast sous vide]]
[[Category:Sous vide cooking|Chicken roast sous vide]]
[[Category:Molecular gastronomy recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/herbs|#herbs]] [[Special:Search/butter|#butter]] [[Special:Search/spices|#spices]] [[Special:Search/sear|#sear]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/salad|#salad]] [[Special:Search/roasting|#roasting]] [[Special:Search/blowtorch|#blowtorch]] [[Special:Search/vacuumpack|#vacuumpack]] [[Special:Search/spice|#spice]]
</code>

'Roast' chicken (SV) - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"