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.
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