clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sous Vide Whole Chicken

Sous Vide Whole Chicken (Not Poached)

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 6 hours 5 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Poultry, Gluten Free
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Gluten Free


This sous vide whole chicken recipe will be the juiciest, tenderest, and most flavorful chicken you’ll ever make.


  • 1 whole chicken (4-5 pounds)
  • Fresh cilantro for serving (optional)

For the 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

For applying method #2 – stuffing

  • 1 large onion, roughly chopped
  • a few lemons, cut into wedges
  • Fresh thyme or rosemary (optional)


  1. Set up the sous vide: Preheat water to 150°F (66°C) using a sous vide precision cooker (I use Anova sous vide).
  2. Prepare the chicken: Mix the dry rub ingredients. Rinse the chicken under cold water and pat it dry with paper towels. Rub the seasoning mix all over the chicken. Sprinkle the excess dry rub inside the chicken if there’s any left.
  3. Bag and vacuum seal the chicken using method #1 – mold the bag into the cavity: Custom-cut a large sous vide bag from a vacuum-sealer roll. You’ll want the bag to be long enough as part of it will be molded into the cavity. Seal one side and fold the top of the bag back over itself to form a hem. Place the chicken, cavity side first, into the bag. Fold the top of the bag and hold it with one hand. Use the other hand (fist) to push the bottom of the bag into the chicken cavity. Release the top and vacuum seal the bag.
  4. Bag and vacuum seal the chicken using method #2 – stuff the cavity: Prepare a large vacuum-seal bag or a reusable sous vide bag by folding the top of the bag back over itself to form a hem. Stuff the chicken cavity with onions, lemons, and your desired fresh herbs. Slide the chicken into the bag and vacuum seal it. 
  5. Sous vide the whole chicken: Lower the bag into the prepared water bath, making sure the chicken is completely submerged under the water. If using method #1, you should see bubbles popping out from the cavity right away as the chicken sinks to the bottom of your cooking vessel. Set the timer for 6 hours.
  6. Finish the whole chicken: Once the chicken is done, immerse it in an ice-water bath for 5 minutes. Meanwhile, heat the broiler on high. Cut the bag open and transfer the chicken to a roasting pan. Gently pat with paper towels. Preserve the cooking liquid from the bag for gravy or flavorful chicken soup later. Brush some olive oil on the chicken skin and place under the broiler until the skin is crispy and golden brown, 5 to 7 minutes.
  7. Serve: Let the chicken rest for 10 minutes. When it’s cool enough to handle, discard the onions and lemons if you stuffed it, carve, and garnish with cilantro. Serve with vegetables and potatoes.


  • 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

Share via
Copy link