Ingredients

The following ingredients have 6 Servings
  • 3 to 4 pound whole chicken
  • 3 tablespoons salt
  • 1 small onion (quartered)
  • 8 garlic cloves (smashed)
  • ½ lemon (halved)
  • 2-3 sprigs fresh thyme
  • 4 tablespoons butter
  • ⅓ cup dry white wine
  • 6 tablespoons butter
  • ½ teaspoons salt
  • 1-2 teaspoons lemon juice

Instruction

  • Generously rub the salt on the chicken and let it sit, uncovered, in the fridge overnight on a plate.
  • Remove from the fridge and stuff the cavity with the onion, half the thyme and lemon.
  • Gently use your fingers to separate the skin on the breast from the meat and put a tablespoon of butter under each side.
  • Place the chicken in a bag with the smashed garlic cloves and remaining 2 tablespoons of butter and thyme.
  • Use a vacuum sealer to seal the bag (or use the water displacement method explained above).
  • Heat a water bath to 150F degrees and place the chicken in. Cook for 6 hours.
  • Remove the chicken from the sous vide cooker and immediately place in an ice bath for 10 minutes to cool the chicken.
  • While the chicken is in the ice bath, heat a broiler on high.
  • Remove the chicken from the bag and place in a large baking dish under the broiler.
  • Broil for 5-10 minutes, watching closely to ensure the skin doesn't burn.*