Sous Vide Whole Chicken

Name: Sous Vide Whole Chicken
Total time: 6 h 15 min
Cuisine: Korean
Ingredients: Whole chicken for boiling 1 whole; Garlic 1 handful; Olive oil as needed; Salt as needed; Black pepper as needed; Dried parsley as needed; Butter as needed; Lemon 1; Rosemary as needed

A recipe for tender and delicious whole chicken cooked using the sous vide technique. Experience the best flavor by cooking the chicken with a marinade.

KoreanOther

⏱️ 375 min total📝 9 steps

🍳 Start Cooking

What You'll Need

Whole chicken for boiling1 whole

Garlic1 handful

Olive oilas needed

Saltas needed

Black pepperas needed

Dried parsleyas needed

Butteras needed

Lemon1

Rosemaryas needed

Instructions

Slice the peeled garlic, drizzle generously with olive oil, and season with salt and pepper. Ensure the chicken is well-coated with the seasoning.

Trim the tail and wing tips of the chicken, cut along the side of the spine with scissors to flatten the chicken, and rinse thoroughly with cold water.

Evenly coat the chicken with the marinade and tuck butter between the chicken breast and the skin.

Place the chicken in a vacuum bag, add the lemon and rosemary, and vacuum seal it.

Refrigerate for at least 12 hours to marinate, then sous vide at 68 degrees for 6 hours.

⏱️ 360m 0s

Add olive oil and minced garlic to a pan to slowly create garlic oil. Then, add potatoes and sauté.

Trim the broccoli by cutting around the florets, add mini king oyster mushrooms, and stir-fry over high heat until all ingredients are browned.

Add Alfredo sauce to the sautéed ingredients and mix well to prepare the sauce and garnish.

Remove the sous vide chicken, place it in a pan, add corn, and bake in an oven at 230 degrees for 15 minutes to crisp the skin.

⏱️ 15m 0s