Sous Vide Whole Chicken

Rub a generous amount on salt all over the chicken and let sit in the fridge overnight

Stuff the cavity with thyme, lemon and onion

Put tablespoon of butter under the skin on each breast

Place in a vacuum seal bag with crushed garlic, thyme and butter. Vacuum seal the bag.

Cook 6 hours at 150F degrees. Remove, place in a pan and broil until skin is crispy.

Simmer wine and butter for 10 minutes. Stir in lemon juice.

Full recipe