Whole Chicken Cooked Sous Vide

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05:00

It can be difficult to cook a whole chicken well. The breasts don’t need as much as the thighs, so you often end up with juicy thighs and dry breasts.

Normally you can´t use the sous vide method to ensure a moist chicken, as it is almost impossible to vacuum-pack a whole chicken.

However, Ztove is as made for this, as you can cook the chicken “sous vide” directly in a brine that can fill the carcass of the chicken. When the chicken is cooked and tender, you can sear it in a pan or in the oven, you can grill it or cut it up and eat it as is.

Ingredients

Chicken

1.5 l Water

2 tbsp. Salt

2 tbsp. Sugar

1 pcs. Chicken breast

To brown the chicken

50 gram Butter or oil

1 tsp. Salt

Steps

1
Prepare the brine

Start the program or set the temperature of a pot to 150 ºC. Add water, salt and sugar and bring it to a boil.

2
Cook the chicken sous vide

When the brine has reached a boil and the salt and sugar have dissolved, reduce the temperature to 61 °C.Add the chicken to the pan with the legs first, otherwise it might not fit. Add extra water until the chicken is covered. It’s all right if small parts of the chicken aren’t covered by water. Add the lid – make sure the pot isn’t filled to the brim, or the lid will push water out on to the cooking top. There should be about 1 cm from the surface of the water to the edge of the pot.Let the chicken cook for 4 hours with the lid on.

3
Brown the chicken

Heat the oven to 220 °C. Cover the chicken in softened or melted butter. Alternatively, you can use oil. Salt the chicken lightly.Place the chicken in the preheated oven. Roast for about 20 minutes, until it is as golden in colour as you prefer.

Notes

This chicken is so juicy that you can’t get the skin really crispy. The juices from the chicken will soften the skin, but you can cook the chicken to get a golden colour and a better flavour.

It is also possible to grill the chicken or use a gas burner to give the skin colour. Or you can fry the chicken in a skillet with plenty of butter. Alternatively, don’t brown the chicken, instead cut it into smaller pieces and use it in a salad or other dish.

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