NOTE: We're turning the blog over to #anovafoodnerd Jeff Akin as he shares one of his favorite recipes to dish up with his Anova!
The Anova Sous Vide Precision® Cooker gives you a foolproof path to perfect poached chicken. The consistent temperature ensures even cooking throughout — with white and dark meat equally moist and tender — and the addition of aromatic vegetables and umami-rich dried mushrooms and soy sauce creates an amazing depth of flavor throughout.
While the wet cooking method doesn’t lend itself to the crispy brown skin of a traditional roasted chicken, it does give you a great foundation for a ton of recipes, including chicken noodle soup, chicken pot pie, and chicken salad. With a quick coating of buttermilk and flour, you can even transform the pieces into some amazingly moist fried chicken.
This time of year, however, our favorite preparation is one of the simplest. Season the cooking vegetables with oil, salt, and pepper and roast in the oven until fork-tender and browned around the edges. The leeks will get super-crispy and offer a satisfying textural contrast to the finished dish.
Meanwhile, reduce the cooking stock into a luxurious, silky-smooth gravy and finish with a few pats of butter. Drizzle the gravy over the chicken and vegetables, and with less than an hour of active cooking time, you’ll have a wholesome, warming dinner for four on the table.
Sous Vide Poached Whole Chicken
What you'll need:
- 1 (4-pound) whole chicken, trussed
- 1 quart chicken stock, low-sodium
- 2 tablespoons soy sauce
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 2 cups thick-sliced carrots
- 2 cups thick-sliced celery
- 2 cups thick-sliced leeks
- 1/2 ounce dried mushrooms
- 3 tablespoons unsalted butter
Directions:
1. Set Anova Sous Vide Precision® Cooker to 150°F / 65°C.
2. Combine chicken, stock, soy sauce, herbs, and vegetables in a large Ziplock or vacuum bag. Seal the bag and place in the water bath. Set the timer and sous vide for 6 hours.
Finishing Steps:
1. Carefully remove the chicken and set aside. Strain out vegetables (reserving the cooking liquid), pat dry, and season with olive oil, salt, and pepper.
