How big of a chicken are we talking? Anova has a recipe for a poached 4-pound trussed whole chicken:
http://recipes.anovaculinary.com/recipe/sous-vide-whole-chicken
6 hours @ 150F & then a 5 to 7 minute broil.
Any of you ever sous vide a whole chicken? I have one thawed in the fridge I was going to smoke yesterday but it was still a bit frozen. Well, overnight it finished thawing and I don't want to let it sit any longer than it has. I researched it and it should take 4 hours or so, plus another 15-20 minutes to crisp the skin.
I just don't want it to turn out all floppy with bones that are mushy like a canned chicken would.
How big of a chicken are we talking? Anova has a recipe for a poached 4-pound trussed whole chicken:
http://recipes.anovaculinary.com/recipe/sous-vide-whole-chicken
6 hours @ 150F & then a 5 to 7 minute broil.
Yeah, thats similiar to the recipe I found but I wonder if the bones will get mushy. I don't know the size, probably 3-4 lbs.
I cooked the chicken last night. 5.2 lbs for 7.5 hours at 150.5. I set my alarm to wake up at 12:30 and put it in the fridge to keep. I'll broil it tonight and then pull it and make sandwiches or chicken salad. I think it will be fine but will see more when I get to it after work tonight.
Yeah, thats similiar to the recipe I found but I wonder if the bones will get mushy. I don't know the size, probably 3-4 lbs.
uh, fwiw, I don't think anything is going to happen to those bones unless you soak them in vinegar or a mild sulfuric acid (like Pepsi/Coke) for several days.
I just remember canned chicken coming out with floppy/weak bones and didn't want that to happen.
Put that bacon and that whole bird in teh oven!
Sous vide is not for everything. Unless you like rubber.
Huge success. Even after sitting in the fridge for 16 hours, I got home, took it out of the bag, placed it on a broiler, and broiled each side on low for about 25 minutes a side, turning it as I broiled to get all of it evenly. I could have gone for longer in some places. To make sure it was heated fully throughout, I used toothpicks on the wings and legs to push them away from the body to allow the heat and flame from the broiler to crisp up the skin
The result was a bird that was extremely juicy, delicious crispy skin, and overall a huge success.. My three boys picked about half the meat off the bird as I was deboning it and all agreed it was very tasty. The fat rendered into the bird along with the salt, pepper, onion, and two boullion cubes I had placed in the cavity really gave a good flavor and there were absolutely no dry meat anywhere.
Wow nice! How does it compare to pre-cooked birds from like Costco or Boston Market?
Kids and I agree better flavor and so juicy you almost don't need mayonaisse when making a chicken sandwich. Kids were eating it cold instead of popcorn last night as a snack and it's nearly all gone now. I'm going to do a chicken for thanksgiving and also a 24-36 hour brisket as well as well as smoking a turkey and cooking one traditionally in the oven. We are expecting around 30 people at my house for thanksgiving.
Wow, that's awesome! Wonder how turkey would turn out...
What kind of bag did you use? Just a large ziploc? (iirc it was a small 4-pound bird?)
I used a large vacuum sealer bag. The bird was 5.2-5.3 pounds. I added about 1/8 cup of water and a couple boullion cubes along with some onion and salt/pepper. I vacuum sealed it until the juices and water almost got to the top and then hit the seal button. I typically seal each end of the bag 3-4 times just in case one or more seals are not 100%.
I am going to do a couple more birds the week before Thanksgiving as well as the 24-36 hour brisket. The birds I'll do first and put them in the fridge for a couple days and the brisket I'll put in the annova probably Monday morning before Thanksgiving. I use a large stock pot.
Huge success. Even after sitting in the fridge for 16 hours, I got home, took it out of the bag, placed it on a broiler, and broiled each side on low for about 25 minutes a side, turning it as I broiled to get all of it evenly. I could have gone for longer in some places. To make sure it was heated fully throughout, I used toothpicks on the wings and legs to push them away from the body to allow the heat and flame from the broiler to crisp up the skin
The result was a bird that was extremely juicy, delicious crispy skin, and overall a huge success.. My three boys picked about half the meat off the bird as I was deboning it and all agreed it was very tasty. The fat rendered into the bird along with the salt, pepper, onion, and two boullion cubes I had placed in the cavity really gave a good flavor and there were absolutely no dry meat anywhere.
True, however, people have been very creative in finding ways to make sous vide work for things you wouldn't normally think they'd be effective at.
For example, I came home from work around midnight last night & threw some bacon on my skillet (the leftovers from the first batch sous-vide & threw in the fridge). It took a couple extra minutes to heat up (since they were cold), but it was so nice having bacon FAST & having it come out really good. Also, the texture (softness & slight chewiness) reminds me of good restaurant bacon, so I'm pretty happy with how it turned out & will probably sous-vide up a few separate packages of it to keep in the fridge & freezer to use on a regular basis.
Also, I picked up an extra tool for my kitchen arsenal - an 1,800-watt portable induction burner. It goes up to 575F in 5F increments & goes for $110 shipped from Amazon. I was able to get my Teflon pan up to over 400F in literally under a minute (also tested my non-stick metal pan, which took about 3x as long, but was still a LOT faster than my flat-top electric non-induction stove). I typically only cook with one burner (my go-to devices are a combination of the Anova, Instant Pot, and toaster oven) & also cook outdoors (grilling), so it's awfully nice to have a really powerful single burner available that I can just plug in wherever I'm at. Linky:
https://www.amazon.com/gp/product/B00EZFPDO4/
The cooking technology available these days is just incredible; it's also awesome that it doesn't cost an arm & a leg like it used to.
After 25 min a side, the sous vide isn't doing squat.
Do you have any experience with Avantco as a brand? I am considering one of their panini makers, as I make a lot of smashed sandwiches & my current setup is NOT cutting it. Waring is like 2x as expensive & only gets mediocre reviews...
Also, the Nuwave goes up to 575F (tested & confirmed!) in 5F increments & has a 12" cooktop surface, whereas both of those models are either 8" or 10", only go up to 460F, and do so in 10F increments.
25 minutes per side is only an hour-ish total, and at 3-4 hours to cook a decent-size bird, it sounds like sous-vide still works just fine....I'll have to give it a try myself to confirm, of course. For science
Just got our Anova a few weeks ago and haven't tried out much in it. We did some soft boiled eggs as a first test round, but the shells were hard to peel and ended up ruining them all. Anyways onto the next test, Rack of Lamb.
http://www.seriouseats.com/recipes/...t-grilled-or-roasted-rack-of-lamb-recipe.html
I'm going to be trying this method tomorrow, will report back with results and hopefully some pictures.