Sous Vide Whole Chicken

 Very tender and juicy.   You can eat it right out of the sous vide, but I like to brown the skin up in the oven after it's done cooking.  If I'm just making it for soup, tacos, pot pies then I skip the oven step.

SOUS VIDE WHOLE CHICKEN

(serves 4)

Ingredients:

*1 (3 pound) whole chick with the skin on

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon smoked paprika (or paprika)

*2 sprigs fresh rosemary (1/2 teaspoon dried)

*2-3 sprigs of fresh thyme,  leaved removed from stem (1/8 teaspoon dried)

*1-2 teaspoons fresh dill, chopped (1/4 teaspoon dried)

*2 tablespoons butter

Directions:

~Bring sous vide water bath to 150 degrees.

~In a small bowl, mix 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon smoked paprika together (if using 1/2 teaspoon dried rosemary, 1/8 teaspoon dried thyme and 1/4 teaspoon dried dill, mix that in as well) until well combined.

~Remove the backbone from the chicken, by cutting down both sides of backbone (optional, but better).

~Place chicken breast side up and push down to help the chicken lay flat.

~Add seasoning over the entire chicken, rubbing it in.

~Place chicken into a vacuum seal bag.

~Place 2 sprigs of rosemary, 2 or 3 springs of fresh thyme removed from stem, and 1-2 teaspoons chopped fresh dill on top of chicken.

~Cut butter into 4 pieces and place on top of chicken.

~Remove air and seal bag.

~Place in water bath making sure it's completely submerged for 6 hours.

~Preheat oven high broil.

~Remove chicken from vacuum bag.

~Remove fresh rosemary.

~Pat dry with a paper towel and allow to sit for 5 minutes.

~Place on  baking sheet and broil for 4-8 minutes or until skin is a golden brown.

~Remove from oven and all to sit for  10-15 minutes before cutting.