Has anyone done this? My thought is to sous vide and then finish in the oven to crisp the skin. Normally I just roast the whole chicken, trussed and salted, but the idea to Sous Vide it first intrigues me. I would probably butterfly it to maximize skin crispiness.
Sous Vide whole chicken?
Izerian
#2
Buddy of mine did this exact thing a day or two ago. He pulled it out of the sous vide and asked about opinions on the skin.
I just said to throw it in the broiler with the oven open (direct heat) to crisp it up.
I’d share his pics, but…