Whole Chicken

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.

Cooking time depends on bird size and thickness. Remove giblets before cooking.

USDA recommends 165°F / 74°C for poultry for instant pasteurization, but lower temperatures achieve the same safety through longer hold times. At 150°F / 66°C, chicken is fully pasteurized after three hours. At 155°F / 68°C, pasteurization occurs much faster. The sous vide method ensures even heat distribution throughout the bird, including the thickest parts. Always finish with high-heat to crisp skin and add an extra safety margin. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.

See our food safety guide.