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Souse Vide Chicken

How to Sous Vide Whole Chicken

Course dinner
Cuisine French
Keyword Chicken, sous vide, whole chicken
Prep Time 15 minutes
Cook Time 4 hours
Total Time 6 hours 15 minutes
Author Nicola Turner


  • vacuum sealer
  • sealer bags
  • sous vide machine/precision cooker
  • cast iron skillet


For the Dry Rub

  • 2 tsp salt
  • 1 1/2 tsp pepper
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp ground sage

For the Sous Vide Bag

  • 1 whole chicken About 5 lbs
  • 1 onion sliced
  • 2 lemons cut into wedges
  • 1 celery stalk cut in half
  • 2 carrots cut in half


  • Pat the chicken dry
  • Mix together the dry rub spices ands then generiously cover the chicken
  • Stuff the chicken cavity with the onions, lemons, celery, and carrots
  • Place in the plastic bag and vacuum seal
  • Lower the bag into the preheated water bath
  • Cook for 4 hours
  • Once cooked, heat the cast iron skillet to medium high heat
  • Add olive oil and then the chicken, breast side down
  • Sear until browned, about 5 minutes and then flip and do the same to the other side
  • Allow 10-15 minutes for the chicken to rest and then serve


  1. It is important to follow the instructions that come with your precision cooker. Alternatively, you may use a slow cooker, but you won't get the same result. Make sure the water is heated to 160 degrees Fahrenheit or 70 degrees celsius before adding the bag with the chicken.
  2. A vacuum-sealed bag is going to infuse more flavor and moisture into the chicken, but you can also use a Ziploc bag.
  3. You can reserve the juices and aromatics left behind to make flavorful chicken stock. The chicken stock can be kept in your refrigerator for a few days.
  4. You can essentially use any seasonings you like. You can swap the sage and rosemary for basil and oregano for more Italian flavors, or add cayenne for heat for a fun twist.