Updated: Jul 15
1-- 3-lb whole chicken, spatchcocked (Have the butcher do it OR just cut along either edge of the backbone and remove bone. You want the chicken to lay flat in in the sous vide and on the grill.
¼ stick butter
1 Tbl. Fresh rosemary, chopped
1 Tbl. Lemon zest and lemon, reserved
1 Tbl. Kosher, maldon or sea salt
1 Tbl. Freshly ground pepper
Flatten the chicken on your work surface.
Melt butter and brush over entire chicken; both sides.
Finely chop fresh rosemary and lemon zest, add salt and pepper, mix and generously sprinkle over both sides of the chicken.
Place in vacuum bag, laid flat, and add a couple of the reserved lemon slices to either side of the chicken. Seal in the vacuum sealer.
Place in the freezer (if making multiples for the future) date each with marker on package OR cook now;
Set the sous vide for 145F
Sous vide the chicken for 4 hours.
Remove from sous vide, thoroughly pat dry
Place on grill or in cast iron skillet set as hot as you possibly can get it. Grill/cook for 2-3 minutes per side
Cut along the leg segments, cut the breast in half and serve. This also makes an incredible meal the next day: leave it cold, so you don’t dry out the meat while heating it up OR reheat by placing in a sous vide bag and sous vide at 135F for an hour (remember you’re not cooking it at 135F; you’re just heating it up.