• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Sous Vide
  • Air Fryer
  • Starbucks Copycat Drinks

IzzyCooking

menu icon
go to homepage
  • Home
  • Sous Vide
  • Air Fryer
  • Starbucks Copycat Drinks
  • Let’s Connect!

    • Email
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Sous Vide
    • Air Fryer
    • Starbucks Copycat Drinks
  • Let’s Connect!

    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Sous Vide

    04/12/2023

    Sous Vide Whole Chicken: Not Poached(Fresh or Frozen)

    • Share
    Jump to Recipe - Print Recipe

    Sous Vide Whole Chicken is one of the most delicious recipes for a whole chicken – tender, juicy, and perfectly “roasted” rotisserie-style chicken (not poached) in your sous vide water bath! It’s gluten-free, paleo, and whole 30.

    Looking for more sous vide chicken recipes? Check out Sous Vide Chicken Breasts, Sous Vide Chicken Wings, Sous Vide Chicken Thighs, and Sous Vide Drumsticks. And be sure to check out more Sous Vide Recipes.

    Sous Vide Whole Chicken is one of the most delicious recipes for a whole chicken – tender, juicy, and perfectly “roasted” rotisserie-style chicken (not poached) in your sous vide water bath! It’s gluten-free, paleo, and whole 30. #SousVideWholeChicken

    Our recipe for sous vide whole chicken is a great alternative to oven roasting your bird. Plus, you can cook it fresh or frozen, and the sous vide method guarantees success EVERY TIME!

    Cooking a whole chicken with a sous vide cooker results in the most flavorful, tender, and juicy chicken you will ever have. Each bite of chicken is oozing with juiciness – heavenly delicious!

    Sous vide cooking allows you to control the temperature precisely without worrying about overcooking or undercooking the meat. So it eliminates short windows of time for perfect doneness, and your chicken will be evenly cooked edge to edge. It’s totally a game-changer!

    Table of Contents Show
    Why Sous Vide Whole Chicken?
    Sous Vide Whole Chicken That’s Not Poached
    What You’ll Need to Make this Recipe
    How To Make Sous Vide Whole Chicken (Step-By-Step Instructions With Photos)
    Tips For Cooking A Whole Chicken Sous Vide
    Make Sure To Fill Up The Thorax
    Finishing Sous Vide Whole Chicken
    Ways To Use Sous Vide Whole Chicken
    What Temperature Do You Sous Vide Whole Chicken?
    How Long To Sous Vide A Whole Chicken?
    How To Sous Vide Frozen Whole Chicken?
    How To Store Leftover Sous Vide Chicken?
    More Sous Vide Chicken Recipes
    FAQ
    Is it safe to eat pinkish meat around the bones?
    Can I leave the chicken in sous vide all day?
    Easy Sous Vide Whole Chicken Recipe

    Why Sous Vide Whole Chicken?

    Sous vide cooking allows for the chicken to be cooked at a constant temperature, which ensures that it is cooked evenly throughout. This method also results in a more tender and juicy chicken than traditional cooking methods. The chicken is sealed in an airtight bag with herbs and spices, which allows it to absorb all the flavors while cooking.

    Sous Vide Whole Chicken That’s Not Poached

    Most sous vide whole chicken recipes are poached chicken, as it’s almost impossible to suck the air out of the thorax. Therefore adding liquid into the bag is required to heat up the whole chicken properly, but it also dilutes the flavor.

    My version solves this problem by stuffing the thorax with vegetables and herbs, which helps to transfer the heat to the chicken. Note that you’ll need to add as many veggies as possible so that there’s little air left inside.  

    What You’ll Need to Make this Recipe

    Sous Vide Whole Chicken ingredients on the counter.
    • Whole Chicken: Choose the right size for this recipe. If you don’t have a vacuum sealer and have to use a zip-loc bag, you’ll need to buy a smaller chicken that can fit into the bag.
    • Garlic Powder: It adds complexity and deep rich flavor to this dish.
    • Paprika: It adds a beautiful color and sweet peppery flavor to the dish. I used regular paprika, which has bright vibrant color. You can also use smoked paprika for a smoky flavor.
    • Salt & Pepper: I used coarse salt, but you can use regular table salt or sea salt. Freshly ground black pepper works the best.
    • Onions, Lemons and Garlic: You’ll need to stuff the thorax with vegetables so that the chicken can get cooked properly.
    • Olive Oil: It helps the chicken to crisp in the oven after sous vide cooking.
    • Optional Herbs: Fresh herbs like rosemary and thyme add extra flavors.

    How To Make Sous Vide Whole Chicken (Step-By-Step Instructions With Photos)

    Sous Vide Whole Chicken recipe: step 1 and 2 photos.

    1. Preheat the sous vide machine.

    2. Stuff the chicken with onions, lemons, garlic and optional herbs.

    Sous Vide Whole Chicken recipe: step 3 and 4 photos.

    3. In a small bowl, whisk together paprika, garlic powder, salt and pepper until combined.

    4. Then rub HALF of the seasoning evenly over the chicken.

    5. Place the seasoned chicken in a bag and vacuum seal the seasoned whole chicken. If you use a zip-loc bag, you’ll need to seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

    6. Leave the bag in the sous vide water bath and cook for 6 hours. (Make sure the chicken is fully submerged while the seams of the bag are above water. You can add heavy kitchen items to weigh the bag down if necessary.)

    Sous Vide Whole chicken recipe: step 7 and 8 photos.

    7. Cover the pot with aluminum foil.

    8. When the timer goes off, remove the chicken from the bag and pat dry with paper towels. (Be very gentle and not to break the skin.)

    Sous Vide Whole Chicken Recipe: Step 9 and 10 photos.

    9. Rub the chicken with oil and sprinkle the rest of the seasoning over the cooked chicken.

    10. Place the chicken onto a baking dish and bake at 450°F for about 20 minutes until the skin is brown and crispy.

    Closeup showing the tender and juicy texture.

    Tips For Cooking A Whole Chicken Sous Vide

    • Make sure your chicken fits into the bag. Whether you are using a vacuum sealer or “water displacement” method with a regular zip-loc bag, you’ll need to double-check before you start cooking.
    • You don’t need to rinse the chicken as it can spread potentially harmful bacteria in your sink, but you can pat it dry with a paper towel.
    • If you don’t have a vacuum sealer, you can place the seasoned chicken into a zip-lock bag, and vacuum seal the bag using the water displacement technique: just seal all but one corner of the bag, and then slowly place it into a large pot of water. Make sure everything below the zip-line is covered by water, then seal the rest of the bag.
    • If you’d like to use the chicken stock (the juice coming out during sous vide cooking), you can skip the step of rubbing the seasoning before sous vide.

    Make Sure To Fill Up The Thorax

    When preparing a whole chicken sous vide, it’s important to make sure that the thorax is filled up with herbs and spices. This helps to infuse the chicken with more flavor and also ensures that it cooks evenly. Additionally, it’s important to ensure that there is enough space in the bag for the chicken to expand while cooking.

    Finishing Sous Vide Whole Chicken

    Once the chicken has been cooked sous vide, it’s important to finish it off with a quick sear in a hot pan or on the grill. This helps to crisp up the skin and adds a nice texture and flavor to the chicken. It’s important to only sear the chicken for a short amount of time to avoid overcooking it.

    Ways To Use Sous Vide Whole Chicken

    Sous Vide Whole chicken is very versatile – it’s great on its own with veggies or you can use it in a pasta dish and soup as a fill-in. They are also perfect with nachos, tacos or quesadillas.

    Sous Vide Whole Chicken is one of the most delicious recipes for a whole chicken – tender, juicy, and perfectly “roasted” rotisserie-style chicken (not poached) in your sous vide water bath! It’s gluten-free, paleo, and whole 30. #SousVideWholeChicken

    What Temperature Do You Sous Vide Whole Chicken?

    I have tested out different temperatures, and 150°F (66°C) is my favorite temp to sous vide whole chicken. Just be aware that there will be some pink hues around the bones, but it’s safe to eat. If you’d like your chicken to have the traditional texture with less pink hues, you can cook them around 165°F.

    How Long To Sous Vide A Whole Chicken?

    A whole chicken needs to be cooked much longer than chicken breasts or chicken thighs. It takes about 6 hours to cook, but it’s ok to leave them in the sous vide warm water bath for an extra hour or two. The chicken is completely cooked after sous vide, and it’s optional to bake it in the oven for another 20 minutes which will make the skin crispy.

    How To Sous Vide Frozen Whole Chicken?

    One of the great things about this recipe is that you can cook the whole chicken from frozen directly. The instructions and cooking time are the same as a fresh whole chicken.

    How To Store Leftover Sous Vide Chicken?

    Store leftover sous vide chicken in an airtight container in the refrigerator and it can last 3-4 days. They’re great for meal prep. Alternatively, you can freeze it for up to 3 months.

    More Sous Vide Chicken Recipes

    • Sous Vide Chicken Drumsticks
    • Sous Vide Chicken Thighs
    • Sous Vide Fried Chicken
    • Sous Vide Shredded Chicken

    FAQ

    Is it safe to eat pinkish meat around the bones?

    Yes, it’s safe to eat pinkish meat around the bones. The color of the meat around the bones is often pink or red, which is due to the presence of myoglobin. Myoglobin is a protein found in muscles that helps to transport oxygen, and it can give the meat a pinkish color. As long as the chicken has been cooked to the correct temperature, it is safe to eat.

    Can I leave the chicken in sous vide all day?

    We don’t recommend leaving the chicken in sous vide all day. The chicken should be cooked at the recommended temperature and time, which is typically between 4-6 hours. Leaving the chicken in sous vide for too long can result in an overcooked and mushy texture.

    Sous Vide Whole Chicken is one of the most delicious recipes for a whole chicken – tender, juicy, and perfectly “roasted” rotisserie-style chicken (not poached) in your sous vide water bath! It’s gluten-free, paleo, and whole 30. #SousVideWholeChicken

    Easy Sous Vide Whole Chicken Recipe

    Sous Vide Whole Chicken is one of the most delicious recipes for a whole chicken – tender, juicy, and perfectly “roasted” rotisserie-style chicken (not poached) in your sous vide water bath! I
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 6 hours hours 20 minutes minutes
    Total Time: 6 hours hours 30 minutes minutes
    Servings: 6 servings
    Author: Izzy
    Calories: 321kcal

    Ingredients 

    • 1 whole chicken (fresh or frozen*)
    • 2-3 tablespoons olive oil
    • 2 teaspoons paprika (or smoked paprika)
    • 2 teaspoons garlic powder
    • 3 teaspoons kosher salt
    • 2 teaspoons ground black pepper
    • onions
    • lemon
    • garlic
    • optional herbs like rosemary and thyme

    Instructions 

    • Preheat the sous vide machine. Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 155°F (66°C).
    • Stuff the chicken with onions, lemons, garlic and optional herbs.
    • In a small bowl, whisk together paprika, garlic powder, salt and pepper until combined.
    • Then rub half of the seasoning evenly over the chicken.
    • Place the seasoned chicken in a bag. Vacuum seal using a vacuum sealer or a zip-loc bag.. If you use a zip-loc bag, you’ll need to seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
    • Keep the bag in the sous vide water bath and cook for 6 hours. (Make sure the chicken is fully submerged while the seams of the bag are above water. You can add heavy kitchen items to weigh the bag down if necessary.)
    • Cover the pot with aluminum foil. Check from time to time, and add more water if needed.
    • When the timer goes off, remove the chicken from the bag and pat dry with paper towels. (Be very gentle and not to break the skin.)
    • Rub the chicken with oil and sprinkle the rest of the seasoning over the cooked chicken.
    • Place the chicken onto a baking dish and bake at 450°F for about 20 minutes until the skin is brown and crispy. Serve and enjoy!

    Equipment

    Anova Sous Vide Cooker
    Sous Vide Cooker
    Kitchen Tongs
    Vacuum Sealer

    Notes

    *If you use frozen chicken, the cooking time is the same as a fresh whole chicken.

    Nutrition

    Calories: 321kcal | Carbohydrates: 2g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1253mg | Potassium: 276mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
    Author: Izzy
    Course: Dinner, Main Course
    Cuisine: French
    Keyword: Sous Vide Whole Chicken
    Tried this recipe?Follow or tag us on Pinterest @izzycooking
    Sous Vide Whole Chicken is one of the most delicious recipes for a whole chicken – tender, juicy, and perfectly “roasted” rotisserie-style chicken (not poached) in your sous vide water bath! It’s gluten-free, paleo, and whole 30. #SousVideWholeChicken

    Filed Under: Sous Vide Tagged With: garlic powder, herbs, lemons, olive oil, onions, paprika, pepper, salt, whole chicken

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

    Reader Interactions

    Comments

    1. Yuri says

      April 01, 2021 at 4:37 pm

      Hi
      I am interesting in your recipe for whole chicken.
      But I didn’t see whole chicken weight on your recipe.
      Is that matter weight ,right ?
      How much your chicken recipe weight ?
      Thanks.

      Reply
      • Izzy says

        April 01, 2021 at 7:42 pm

        Hi Yuri, the weight of the chicken doesn’t matter for this recipe. The cook time is the same. As long as your chicken can fit into the bag, and you have a pot or container large enough to hold the chicken, you’ll be fine. If you use a large chicken, you’ll likely need a vacuum sealer bag.

        Reply
    2. Rich says

      July 16, 2021 at 1:51 pm

      Hi. Have you ever tried a spatchcock chicken? It seems to me that would eliminate the problem of the cavity needing stuffed.

      Reply
      • Izzy says

        July 17, 2021 at 10:34 am

        Hi Rich, yes you can use spatchcock chicken and don’t need to stuff the cavity. Izzy

        Reply
    3. Beth says

      September 07, 2021 at 4:19 pm

      5 stars
      So ecited to make this! I had to split my chicken in half due to the size of my bags. Do I cook at the same tempterature and time since it’s two bags with half a chicken in it?

      Reply
      • Izzy says

        September 08, 2021 at 5:49 am

        Hi Beth, glad that you like the recipe. The cooking temperature and time are exactly the same after splitting. Hope this helps! Izzy

        Reply
    4. Phi says

      November 02, 2021 at 11:23 pm

      5 stars
      What can I do with the chicken juices in the bag after sous vide?

      Reply
      • Izzy says

        November 05, 2021 at 8:44 pm

        Hi Phi, you can save the juice and use it as chicken stock.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, this is Izzy! On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos.

    More about me →

    Popular

    • These Air Fryer Hard Boiled Eggs are cooked to perfection EVERY TIME! It’s the best way to cook hard boiled eggs and I’ll share my favorite tips with you and take all of the guesswork out. #AirFryerHardBoiledEggs
      Perfect Air Fryer Hard Boiled Eggs {Easy to Peel}
    • These Sous Vide Lobster Tails are incredibly tender, juicy, and full of delicious lemon butter flavor. With sous vide method, cooking lobster is no longer intimidating. This is a no-fail recipe that produces the most succulent restaurant-quality lobster at home! #SousVideLobster #SousVideLobsterTails
      Sous Vide Lobster Tails with Lemon Butter
    • Homemade Glazed Mochi Donuts are sticky, soft and chewy, so delicious and incredibly addictive! They taste like other Japanese mochi balls on the inside while crispy on the outside. You can glaze them with your favorite toppings: classic, matcha, or chocolate! This foolproof recipe will satisfy those sweet tooth cravings. #MochiDonuts
      Crispy Glazed Mochi Donuts (Pon de Ring Donuts)
    • Sous Vide Frozen Chicken Breast is one of the best features of a sous vide machine. It’s easy, convenient, healthy and turn out so well EVERY TIME! I never take the time to thaw chicken again after I discovered this method. #SousVideChickenBreast #SousVideFrozenChickenBreast
      Sous Vide Frozen Chicken Breasts

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2022 - Izzycooking