Sous Vide Roasted Chicken and Stuffing (Experiment)

This was an experiment to see if I could sous vide a chicken but still get crispy skin as if it had been roasted (hoping to be able to scale up to a spatchcocked chicken or even a turkey). It turned out freaking delicious. I used keto ingredients in this case, but I'm sure carbs would be just as good.

Servings: 2

Chicken leg

Keto stuffing

Sous vide machine

My personal attempt with a whole chicken leg

Seasoned while 80% still frozen with salt, pepper, MSG, rosemary

Placed in sous vide bag while 80% still frozen with 1 smashed garlic chunk

Be sure to DOUBLE BAG!!

Put in sous vide tub at 12:39PM, 80% still frozen, not yet at temp

Set sous vide to 164.8F (good for dark meat chicken)

Reached correct water temp of 164.8F around 1:00PM

Removed from bath at 15:26PM (2h 47m)

Let sit 15 minutes to cool and reabsorb some juices

Removed from bag, SAVING ALL JUICES and let air dry 5 to 10 minutes

Pat skin with paper towel until mostly dry

Sprinkle salt on skin to continue to draw out more moisture (i didn;t end up having a lot more, just a bit)

Place in fridge until time to crisp the skin, continuing to pat dry any splotches of moisture on the skin

Crank oven to 250C on convection mode

Oil skin of chicken with a brush and place on top of the stuffing (which you have basted using the SAVED JUICES, right?)

Here’s where i really just winged it - i placed it on a middle rack and watched it every step of the way as it broiled. The skin blistered and juices bubbled up and out of the chicken, under skin, basting the stuffing with yumminess. I opened the oven occasionally to spin it around so I could get a view of all sides.

The stuffing that wasn’t quite covered by chicken started to get pretty crispy and brown so I took some aluminum foil and stuffed little crumpled “sheets” on top of them and that seemed to help.

Once it seemed almost done and I was starting to worry about overcooking the meat, I moved the chicken to a top rack, closer to the broiler and really let it have it for a few minutes.

Although i was afraid of overcooked meat, it was still so juicy and delicious. Not quite falling off the bone, still pink because of the sous vide process (so it can look scary for those who are nervous of raw meat), but really almost perfect. And the stuffing under the meat was moist and flavorful while the crispy edges were a pleasant bite here and there.

Servings: 2

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