Cooking a whole chicken sous vide requires a two-stage approach because white and dark meat have different ideal temperatures. The solution is to cook the entire bird at 150°F / 66°C for the dark meat, then finish under the broiler or in a hot oven to crisp the skin and bring the breast meat to perfection. This method delivers impossibly juicy breast meat alongside tender, fully-cooked dark meat—something nearly impossible to achieve with traditional roasting. The result is a showstopping centerpiece that feeds four to six people with minimal effort.