This whole chicken is smothered in herb compound butter and immersed in a water bath for a mere 4-6 hours in 150-75 degree water. First, make your compound butter:
- Butter(unsalted) up to a pound (I used 3 sticks)
- Fresh chopped lemon thyme, about two tablespoons
- Fresh parsley chopped fine, about 2 tablespoons
- Salt and pepper to taste
- Minced garlic(I use the stuff in a tube)
- Optional: lemon juice or other acid
Stick the whole container of butter in microwave for about 45 seconds. Watch it closely, you don’t want it to melt at all. Take out of paper and add minced herbs, salt and pepper, acid and whisk together with a hand held mixer until well incorporated and kind of fluffy. Add garlic and mix well. Set aside and prepare chicken. Remove from package and take out giblets. Rinse bird well, pat dry and set on cut surface. Dry with towel very well. Using your hand and the spatula, spread compound butter as evenly as possible on both back and front of bird, making sure to get the breast and underside well rubbed. Double bag or vacuum seal the whole bird and get ready to put in water bath.
Next, prepare your water basin for the sous vide device. Heat water to 175F. Immerse the bagged chicken in heated water and walk away! Yes, just leave it. Turn 180 degrees halfway through cook time and let it be. After about 4 hours the bird is cooked through and just the skin needs to brown.
Heat oven to 375F and get your pan ready to transfer into. It will be hot but a pair of tongs will help with manipulating the chicken. Set breast side down and cook until nicely browned, then flip again(using tongs) and brown breast up until golden. Allow to rest for up to ten minutes. Slice and serve immediately
There will undoubtedly be left over herb butter. Scoop onto parchment paper and roll it into a cylinder for later use. You can use on salmon, pork, even veggies! Bon Appetite!