Sous vide whole chicken

60 minutes


Sous vide whole chicken

  • 1.2kg free-range chicken
  • 1l chicken stock
  • 400g of baby onions, peeled
  • 250g of new potatoes, washed
  • 2 garlic cloves
  • 180g of carrots, peeled
  • 100g of dried shiitake mushrooms, soaked and drained, reserve liquid
  • 1 tbsp of Dijon mustard
  • 1 sprig of thyme
  • 2 bay leaves
  • 50ml of cream
  • salt
  • pepper
  • chives


Start by preparing the sous vide (water bath): add water to it and set the temperature, in this case 85°C, cook the vegetables first
While waiting for the water to reach the desired temperature, prepare the chicken and vegetables
Add whole trussed chicken (tied up so it holds together in the pouch while poaching), the chicken sotck, half of the baby onions, mushroom and its stock, garlic, bay leaves, thyme, mustard, salt and pepper, seal the pouch. Reserve
In a separate pouch add the carrots, potatoes and the rest of baby onions, salt and pepper and seal
By now the sous vide should be ready at 85°C, if not wait and when ready place the carrot and potatoes pouch into the sous vide for 1 hour. Reserve
Lower the sous vide temperature to 62°C, when it reaches the desired temperature, place the chicken pouch in to the machine for 7 hours. In the last 20 minutes add the vegetable pouch to finish off cooking and re-heating
Preheat the grill to 250°C, remove the vegetable pouch, set aside. Remove the chicken pouch from bath and sieve the contents. Reserve the mushroom and onions. Place the broth in to a pan and simmer it by half
Untie the chicken and place it in a heat proof dish and under the grill for 5 minutes
By now the broth should be ready, add a knob of butter to achieve a shiny gravy
For the onion purée: add the onions (sous vide with the chicken) 2 tablespoons of chicken broth and cream into a blender, mix well, check for salt and pepper
Serve: vegetables around the sous vide whole chicken, place the onion puree in a separate dish. Enjoy