This sous vide whole chicken recipe will be the juiciest, tenderest, and most flavorful chicken you’ll ever make. Serve it up with buttery garlic mashed potatoes and roasted veggies, or keep things simple with a side of steamed asparagus.
If you’re looking for the foolproof path to a perfectly juicy, golden-brown whole chicken, I’m happy to tell you that you’ve finally found it.
This sous vide whole chicken is as flavorful as an oven-roasted chicken, with crispy skin and seasoned with a mouthwatering thyme, cayenne, garlic, and paprika dry rub.
When searching for sous vide whole chicken recipes online, I noticed most of them are poached. This recipe is different than a poached whole chicken, because we’re not going to add broth to the sous vide bag before it enters the water bath. All you need to do is coat the chicken with the spice rub, drop it into the bag, place it in the water bath, and come back for it in six hours.
The benefit to using a sous vide precision cooker for making a whole chicken (versus a grill or oven method) is that you can rest assured your chicken is always going to turn out tender, juicy and cooked to perfection every time— never overcooked or dry. I’m sure you would agree, less stress in the kitchen is always nice!
This recipe is perfect if you love serving up a hassle-free, wholesome dinner on the weekends. Plus, if you’re cooking for only two or three people, this whole chicken will yield enough leftovers to make hearty chicken salad sandwiches or a batch of chicken soup the next day (an excellent meal prep hack).
You can turn your chicken dinner into a feast by serving it with a side of buttery garlic mashed potatoes, roasted brussels sprouts and carrots, or keep things nice and simple with a side of steamed asparagus.
Sous Vide Whole Chicken Step-by-Step Instructions
Now, here comes the exciting part! Let’s do this!
Step 1: Preheat water to 150°F using a sous vide precision cooker (I use Anova sous vide).
Step 2: Make the dry rub for your bird.
Step 3: Coat your chicken with the dry rub.
Step 4: Pop the chicken into a large sous vide bag and vacuum seal it.
Step 5: Lower the bag into the prepared water bath and set the timer for 6 hours.
Step 6: Once the chicken is done, transfer it onto a plate and pat dry gently. Sear it on the stove or using a torch.
Hooray! You are done!
If you’re looking for a delicious sous vide chicken recipe but with a shorter cook time, this Sous Vide Chicken Breast and Asparagus takes only 20 minutes to prep and is ready to go in two hours. In the post, I’ve also explained why sous vide cooking can instantly turn you into a gourmet chef and makes it impossible to screw up your meals.
What If I Don’t Have A Sous Vide?
Don’t have a sous vide machine or not ready to invest in one yet? Don’t worry. This dry rub I used for this sous vide whole chicken recipe is actually the exact same recipe as my Crockpot Whole Chicken. So you can follow step 1 to step 3 and use totally different cooking methods to cook the chicken.
- Slow cooker method: Cook the chicken on low for 6-8 hours. Feel free to add whatever vegetables into your slow cooker.
- Oven method: Roast the chicken at 350°F for 1.5-2 hours or until the internal temperature reaches 165°F.
- Grill method: Grilled the chicken at 350°F-400°F for 80 minutes (rotate once halfway through) or until the internal temperature reaches 165°F.
Note: For the oven and grill method, you’ll want to melt some butter and brush all over the chicken before cooking. This step will result in a golden brown and crispy skin.
Alrighty, as always, I hope you enjoy this easy chicken recipe. Happy cooking as always!Print
Sous Vide Whole Chicken
This sous vide whole chicken recipe will be the juiciest, tenderest, and most flavorful chicken you’ll ever make.
- Prep Time: 10 minutes
- Cook Time: 6 hours 5 minutes
- Total Time: 6 hours 15 minutes
- Yield: 4-6 servings
- Category: Poultry, Gluten Free
- Method: Sous Vide
- Cuisine: American
- 1 whole chicken (4-5 pounds)
- 2 tablespoons unsalted butter
- Fresh cilantro for serving
For the chicken dry rub:
- 2 teaspoons Kosher salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 teaspoons ground black pepper
- 1/2 teaspoon garlic powder
- Preheat water to 150°F using a sous vide precision cooker (I use Anova sous vide).
- Prepare chicken by rinsing under cold water. Pat dry with paper towels and set it aside.
- Mix the dry rub ingredients on a big plate. Now, prepare a large sous vide bag or a Ziploc bag by folding the top of the bag back over itself to form a hem. This will prevent chicken seasonings from getting on the edges of the bag. Set aside.
- Place the chicken on the plate and rub the mixture all over it. Sprinkle the excess dry rub inside the chicken if there’s any left.
- Slide the chicken into the prepared bag. Unfold the edge before closing the bag. Seal the bag using either a vacuum sealer or a hand pump.
- Lower your bagged chicken into the preheated water bath, making sure the whole chicken is under the waterline. If using Ziploc bag, slowly lower your bagged chicken into your water bath, letting the pressure of the water press air out through the top of the bag. Once most of the air is out of the bag, carefully seal the bag just above the waterline. Cook for 6 hours.
- Once the chicken is done, remove from the water bath and transfer it onto a plate. Gently pat with paper towels. Preserve the cooking liquid from the bag if you like for serving or for flavorful chicken soup or chicken stock later.
- Heat a cast iron skillet over high heat. Melt butter and sear the whole chicken on all sides until the skin is golden brown and crispy, about 5 minutes. You can also cut up the chicken first before searing.
- Serve with fresh cilantro. Enjoy!
- Serving Size: 1
- Calories: 145
- Sugar: 0.5g
- Sodium: 232mg
- Fat: 11.6g
- Saturated Fat: 4.6g
- Carbohydrates: 1.6g
- Fiber: 0.6g
- Protein: 9g
- Cholesterol: 46mg
Keywords: sous vide whole chicken