How To Sous Vide A Whole Chicken - Step By Step Guide

[@sipbitego]

Have you tried sous vide chicken?

[@MegaTapdog]

ty, a big help, been sous videing (is that a word?) for years but always been a bit chicken to try chicken, see what i did there? i’ll give it a try, have a store bought greek style spatchcock chicken to try. thanks for the tips.

[@MrSecyrb13]

I was hoping to find a recipe for precooked rotisserie chicken that I wanted to sous vide cause they were use by freze date

[@convincedquaker]

Never necessary to rest protein after it's cooked sous-vide. There is NO carryover heat.

[@montv291]

If you don't want to overcook your meat with a hot sear, then a rest is very helpful.

[@BrandensOutdoorChannel]

💯

[@user-rj7fw4pf2r]

If you was watching she put it in the oven after sous vide

[@wendyjapp2218]

Learned a little from watching the video BUT when I watch a video I want ALL the directions I don’t want to go to another site for temp and time😤

[@sipbitego]

Sorrrrrrrrrrrrrry friend

[@Texy47]

So how many hours does it stay in the sous vide?

[@dbharadwa]

30 minutes

[@Texy47]

@@dbharadwa that's not right

[@rickystickyicky7587]

1.5 - 3 hours

[@РусскийБлок-ш7ь]

The best! Really - best!

[@abodimohamed]

Can i freeze it after i do it

[@Rehnqvist76]

I tried this, but my chicken was floating! I tried to weigh it down, really hard. Yes, I got all the air out before sealing the bag. Seems there is gas buildup during cooking.

[@sipbitego]

Oh man! You should try smoked whole chicken if you have a smoker. No floating. No gassy chicken. sipbitego.com/smoked-whole-chicken/

[@HatTrickChef]

nice recipe!

[@convincedquaker]

Why wash an air chilled chicken? No-No. You never seasoned after spatchcocking. So, inside is unseasoned. What was on the outside was removed by the excessive handling.

[@sammiebateman8921]

Asparagus- it is a game changer. Garlic butter lightly salt it 180 6 minutes yummy

[@sipbitego]

Love some good asparagus!!

[@JennieAndOwen]

If you trust the chicken, and slowly poach it vacuum sealed with broth and mixed vegetables, it will cook throughout amazingly sous vide anywhere between 149-155 for 6hrs. On top of that in the bag you are left with amazing left over juices that can be reduced to a demi glace to be served with the chicken.

[@sipbitego]

I find it easier to spatchcock it - the juices are definitely a perk of poaching it with broth in the center cavity though

[@convincedquaker]

Vegetables will NOT cook at 149-155.

[@JennieAndOwen]

@@convincedquaker 🤣🤣🤣🤣🤣... Oh really?? www.chefsteps.com/activities/whole-poached-chicken

[@devinthomas4866]

Wrong

[@carlcortez79]

What’s the point of watching the video which tells you to go for detailed info on the website and what’s the point of subscribing the channel which won’t give you any details?

[@sipbitego]

Sorry friend my new stuff is better. It takes practice to make videos will repost one day just for you but now I’m backed up with other recipes and the website is very explanatory for how to make this one. Best 👍🏻

[@convincedquaker]

Why ice bath shock if you're going directly under the broiler? Unnecessary.

[@pe.bo.5038]

👎👎👎No times,no temperatures...just lots of promo-talk!🤢🤮

[@ChelseaJadeC]

Surely it would be bad to go froma warm to cold in ice water back to warm again in regard to bacterial growth?

[@bobloblaw6138]

Personally I think 148 is too much for sous vide chicken breast and too low for the sous vide dark meat but to each their own. I find 141 to 145 max is good for breast meat, and 155 is the lowest for the dark meat (and I always air on the side of more rare than overcooked for anything I make) - that's why most sous vide recipes break down the bird (I do my turkey broken down too). However, I can see your way being more convenient at a little bit of cost to texture and doneness, but as long as everyone eating it enjoys it, thats all that matters :)

[@sipbitego]

Yea it’s a higher temp here to do the whole chicken (that I prefer and captured here) than what I’d recommend for just sous vide chicken breast recipes - but all of the meat comes out completely tender and obviously not dry since it was sous vided. Getting to eat a delicious whole chicken sous vide roast with a toddler running around is a victory in my house.

[@bobloblaw6138]

@@sipbitego I here ya! I can definitely relate -anything that can with a toddler is a win for sure!

[@SimonK3113]

That temp is Fahrenheit degree, American style...?

[@theresahenderson3534]

Jeez it looks raw

[@entheowolf4789]

Maybe I’ll cut the whole chicken completely in half otherwise I’ll need to upgrade to a lobster pot

[@sipbitego]

That’s a good idea especially if cooking for one. You could do all the same parts in the same bags (sous vide chicken breasts, sous vide chicken thighs) and meal plan that way.

[@convincedquaker]

Chicken white and dark meat cook at different temperatures. If you're parting it out, best to cook separately.

[@mirroravis]

Great video! My only advice is to not wash the chicken. It's unnecessary and causes cross contamination. The cooking process is going to kill anything you're trying to wash away, especially with sous vide. The washing of meat in the sink can causes bacteria to fly on things surrounding the sink and the possible microbes in the water could contaminate the chicken (especially if you are not cooking right away).

[@rbrookes]

Came here to say this. People used to do this years ago but realised that it caused contamination.

[@chrisdsouza7836]

Wrong again Deborah please do your research. While you are correct that washing chicken under a running tap will increase the probability of cross contamination (like she did) washing a chicken in a bowl with vinegar and lime does not increase rates of cross contamination and gets rid of the smell. Ragusea did experiments around this with results and data available for all on YT

[@mirroravis]

@@chrisdsouza7836 Vinegar & lime does NOT kill salmonella. & I have done my research. I've had a food handlers card for over 10 years.

[@chrisdsouza7836]

Wrong yet again Deborah, no where was there a claim that vinegar and lime kill salmonella. It's quite common with cultures around the world to wash chicken in a bowl with vinegar and lime. I would brush up on the reading comprehension skills

[@mirroravis]

@@chrisdsouza7836 dude, what the hell is wrong with you? Stop being so rude. Stop getting your information from KZbin. You claimed that washing in vinegar and lime doesn't cause cross contamination when in fact it does if droplets are landing on surfaces in the kitchen. There is litterally no reason why you should be washing a chicken. And stop saying my name in such a condescending way. Are you assuming I'm some 50+ year old Karen?? Just because my name is Deborah???

[@BrodyYYC]

Did you just put a curse on me with your blinks at the start?

[@tamacita92]

there is other spices other then salt and pepper...

[@davidburke75116]

I love it when people say putting cracked pepper on when it’s actually ground pepper

[@TheJdt917]

very little info

[@sipbitego]

Pretty much one of the worst videos ever if you ask me

[@captaingordon]

Two items you skipped… How long? I’ve seen 6 hours at 148° …You sous vide it for 12 hrs? Second, why didn’t you show the ice bath step?

[@dyslexiksteve2488]

Go through the best bone then you done loose the flavour

[@allenfrancom2809]

Fascinating eyes, are you wearing contacts or something? Very trippy. If that's natural I've never seen that before.

[@KalvinD]

It's probably the halo light she's using.

[@AlvinLeowProperty]

A lot of nagging never even give temp n time of sous vide

[@jwsakata]

It looks dry

[@sipbitego]

Hmm

[@lukepetherick396]

So many mistakes as mentioned in comments, and fake eyes lol

[@sipbitego]

You have some explaining to do about the fake eyes. What do you think I got eye implants?? Au Natural!!!

[@totthita2200]

LOL PLASTIC IS KNOWN TO BE POISON TO USE TO COOK FOOD. I WOULD NEVER EVER USE PLASTIC FOR COOKING. I WOULD RATHER STEAM FRESH CHICKEN FOR HEALTHY EATING, AS EASY AS FAST COOKING. THE SWEET NATURAL FLAVOR OF STEAM CHICKEN IS SO DELICIOUS . I WOULD NEVER FREEZING THE CHICKEN THEN COOK IT. THIS WOMAN IS WASTING TO MUCH TIME TO TALK AND TO COOK. HI..HI..HI..

[@nautidad]

Literally a ‘what not to do’ step-by-step video. You can clearly see the absence of theoretical and technique knowledge or experience.

[@sipbitego]

Blah blah blah. May you find the KZbin channel of your dreams.

[@Baileyonthedaily]

that looks terrible.

[@teemublodsvept8479]

What a waste of time dosent even tell u the temp or time haha wtf 😂

[@sipbitego]

There are a lot of details to this one and also this is in the description - Print the step by step guide - sipbitego.com/sous-vide-whole-chicken

[@michaelbush2132]

That chicken looks awful. 👎🏻