SOUS VIDE COOKING INSTRUCTIONS
STEP 1: DEFROST
Be sure to leave product in specialty Sous Vide Packaging. Defrost in refrigerator overnight, on the counter at room temperature for several hours, or (to quickly defrost) use the cold water method. All of these defrosting techniques are explained in more detail here.
STEP 2: SOUS VIDE
Set up your Sous Vide cooker and set temperature to 180º F. Add Split Chicken in Sous Vide Packaging to the water. Leave to cook about 2 hours. The internal temperature of the chicken should be 165º F. Use a cooking thermometer for accuracy.
STEP 3 (OPTIONAL): PRO TIP
For best results, after Sous Vide cooking, finish the chicken with a blast of high heat to brown and crisp the outside of the meat. This can be achieved on the grill, in a skillet on the stove, or (we recommend) finishing under the broiler on high uncovered for about 8 minutes.