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TdeV

TdeV

Defrosting a 4.2lb whole chicken in the fridge at the moment.

 

I'm interested in cooking the whole chicken sous vide in the Anova oven, unbagged. All recipes online* mention preparations for bagging before immersion. And none* mention whole chickens. So not a lot of help to be found.

 

Anyone have time/temp recommendations?

 

Now that I think about it, I roast (Romertopf) whole duck but first remove the breast (which is sous vided at a lower temperature later). Maybe I should listen. 🙃

 

 

* from my several hour perusal of google, eGullet, Anova recipes, Judy Rogers, Heston Blumenthal at home, etc.

 

 

Edited to add:

I found this https://anovaculinary.com/pages/sous-vide-chicken-guide

 

 

TdeV

TdeV

Defrosting a 4.2lb whole chicken in the fridge at the moment.

 

I'm interested in cooking the whole chicken sous vide in the Anova oven, unbagged. All recipes online* mention preparations for bagging before immersion. And none* mention whole chickens. So not a lot of help to be found.

 

Anyone have time/temp recommendations?

 

Now that I think about it, I roast (Romertopf) whole duck but first remove the breast (which is sous vided at a lower temperature later). Maybe I should listen. 🙃

 

 

* from my several hour perusal of google, eGullet, Anova recipes, Judy Rogers, Heston Blumenthal at home, etc.

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