Back to Chicken
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Overview
Keep the cavity empty and seal the unbound chicken in a large bag. After cooking, dry the skin well and use a hot oven, broiler, or grill to brown it.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Standard | 150°–155°F | 3 hours 30 minutes–4 hours |
| Traditional | 155°–160°F | 3 hours–3 hours 30 minutes |
| Well-Done | 160°–165°F | 2 hours 30 minutes–3 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°–155°FStandard
- Juicy breast meat and tender dark meat in the same bird.
Best for
- Whole roasting chickens (3–5 lbs)
- Family dinners
Notes
- This is the preferred temperature for whole chicken
- Finishing under the broiler brings everything together
- The innermost thigh, innermost wing, and thickest breast must all pass before serving right away.
Tips
- Dry brining for 2–8 hours helps produce crispy skin when finished
- Use an extra-large bag or 2-gallon zip-top bag for whole chickens
- Spatchcocking before bagging makes the chicken easier to fit in the bag
- Save the bag juices for making gravy
- 155°–160°FTraditional
- A firmer bite closer to classic roast chicken.
Best for
- Conservative diners
- Traditional preferences
Notes
- Closer to traditional roast chicken texture
- Dark meat benefits from the higher temperature
- The innermost thigh, innermost wing, and thickest breast must all pass before serving right away.
Tips
- This temperature satisfies those who prefer traditional texture
- Still much juicier than conventional oven-roasted chicken
- Finish with high heat for crispy skin
- 160°–165°FWell-Done
- Firm, fully cooked meat throughout the bird.
Best for
- Maximum safety margin
- Traditional expectations
Notes
- This is the USDA guideline temperature
- Dark meat remains tender even at this temperature
- The innermost thigh, innermost wing, and thickest breast must all pass before serving right away.
Tips
- Best for shredding or slicing for other uses
- Make rich gravy to complement the firmer breast meat
Get it ready
- Remove the giblets and keep the cavity empty.
- Season the exterior and place aromatics beside the bird.
- Seal the unbound whole chicken in a large food-safe bag.
Finish and serve
- Take the chicken out of the bag and pat the skin completely dry.
- Brush with butter or oil, then roast on a wire rack at 450°F for 15–20 minutes, until the skin is golden and crisp.
- Rest for 10 minutes, then carve and serve.
Useful tips
- Trussing is the default for this guide: it keeps a whole bird compact for a 2-gallon bag. If your bird is too tall or you want flatter finishing, spatchcock it by removing the backbone before seasoning.
- 150°–155°F for 3–4 hours gives you the juiciest whole chicken possible. Check that the thickest breast and thigh areas can sit fully submerged for the whole cook.
- The skin will be pale and soft after the bath. A 15–20 minutes blast at 475°F or under the broiler is essential to brown and crisp it. Brush with butter and oil before the heat.
- If you spatchcock, make stock from the removed backbone while the chicken cooks. Simmer with onion, celery, and peppercorns for a bonus quart of broth.
- Anti-tip: do not try to crisp the skin in a skillet after sous vide. A whole chicken is too large and unwieldy for a pan. Use the oven or broiler where heat can reach the skin evenly.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the innermost thigh, innermost wing, and thickest part of the breast. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.