It’s been quite exciting times experimenting with cooking sous vide. I like a roast chicken diner for two reasons. Firstly, it’s such a warming homely dish and secondly, the use of leftovers for another meal. I looked in to how to cook a whole chicken sous vide, I didn’t find anything on roasting subject, but found on pouching and I also learned that each part of the chicken cooks at different times and temperatures on sous vide. After much deliberation, I made some mental maths, now that is dangerous since I am not good at it! Anyway, I came up with a few possibilities based on my findings.
First attempt, I pouched the chicken for 6 hours at 60C as per my finding online and it didn’t worked for my taste, the meat doness wasn’t quite what I was expecting, it was a bit too pink and juices weren’t running too clear. Next experiment I poached another chicken for 7 hours at 62C, every degree counts on sous vide, and bingo! It was perfect! The meat is moist, juicy and the chicken still just about holding it’s shape. It looked quite pale, but after a good 5 minutes under a very hot grill, you just want to crisp up the skin and not to cook the chicken. It looked very appetizing. I tried the blow torch method and it didn’t look that great. I also sous vided the vegetables. The onions taste so good and sweet afterwards, I made an extra dish, onion puree. Don’t worry about unpleaseantt breath. Here is a recipe good if made on the day or in-advance for a stress-free roast chicken meal.
View the full recipe at the Great British Chefs blog