How to Sous Vide Chicken Whole

I generally don't recommend trying to cook an entire chicken but if you do try to spatchcock it to remove the air pocket or it could harbor bacteria during the cooking process. You should be sure to cook it long enough to pasteurize it.

For all temperatures it should at least be pasteurized by thickness.

For more information I highly recommend my guide on how to sous vide chicken.

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Sous Vide Whole Temperatures and Times

• Medium: 141ºF for Pasteurized by Thickness (60.6ºC)
• Medium-Well: 149ºF for Pasteurized by Thickness (65.0ºC)

Do you have experience cooking whole? Let us know your thoughts in the comments below!

Looking for more chicken? Check out the sous vide chicken time and temperatures for all the sous vide information you need.

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