Sous Vide Whole Chicken

How to Spatchcock a Chicken

1. Place the entire chicken on a clean and sturdy cutting board, positioning the chicken breast side down. Identify the backbone, which runs along the back of the chicken.
2. Starting from the tail end, use kitchen shears or a sharp knife to cut along one side of the backbone. Repeat the process on the other side until the backbone is completely removed, leaving you with a spatchcocked/butterflied chicken.
3. Turn the chicken over so that the breast side is facing up. Press down on the breastbone using the palms of your hands to flatten the chicken, ensuring even cooking.

How to Cook an Entire Chicken Sous Vide

1. Preheat your water bath using a precision cooker, and set the sous vide temperature to 150 degrees Fahrenheit (65.5 degrees Celsius).
2. In a small bowl, combine kosher salt, black pepper, garlic powder, Italian seasoning, and paprika. Mix them well to create a flavorful spice blend.
3. Rub the spice mix generously all over the butterflied chicken. Place the seasoned chicken into a large sous vide bag and use a vacuum sealer to seal the bag, ensuring an airtight seal.
4. Gently submerge the vacuum-sealed chicken into the preheated water bath. Cook the chicken for a cooking time of 2 to 6 hours, allowing the sous vide process to infuse flavors and ensure perfect doneness.
5. When it's done cooking, carefully remove the chicken from the sous vide bath and vacuum-sealed bag and pat it dry with paper towels to remove excess moisture.
6. Brush olive oil all over the surface of the chicken. This step enhances the skin's crispiness during the final cooking phase.
7. Turn your oven to the broil setting. Place the oiled chicken on a Cast Iron Skillet or on baking sheet lined with aluminum foil and roast in the preheated oven for approximately 20-30 minutes or until it has golden brown and crispy skin. Keep a close eye on the can use a very hot grill, an air fryer, or the blow torch method to brown your cooked chicken.