Whole Chicken

Spatchcocking (removing the backbone) is essential for sous vide whole chicken. A round bird does not fit in a bag and cooks unevenly. Flattened, it fits in a large bag and every part cooks at the same rate.

150°–155°F for 3–4 h gives you the juiciest whole chicken possible. The white and dark meat reach the same temperature simultaneously, which oven roasting cannot achieve.

The skin will be pale and soft after the bath. A 15–20 min blast at 475°F or under the broiler is essential to brown and crisp it. Brush with butter and oil before the heat.

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 spatchcocked chicken is too large and unwieldy for a pan. Use the oven or broiler where it can lie flat.

Dry brining for 2–8 h ensures 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

This temperature satisfies those who prefer traditional texture

Still much juicier than conventional oven-roasted chicken

Finish with high heat for crispy skin

Best for shredding or slicing for other uses

Make rich gravy to complement the firmer breast meat

Excellent for meal prep