Roast Chicken 101

Scott Heimendinger
December 21, 2019
With the Anova Precision Oven, enjoy crispy skin, and flavorful, juicy meat, with no worry of over or under-cooking. This low and slow recipe uses a dry brine and steam cooking to hold onto juices during cooking. Then the powerful convection fan evenly browns the skin quickly, without drying out the interior. Once you taste it, you'll never buy store-bought rotisserie again.
Serves
4
Prep Time
24:10
Cook Time
02:10
Roast Chicken 101
Ingredients
1 whole
Chicken
2 tsp
Kosher salt
2 tsp
Granulated garlic or garlic powder
2 tsp
Smoked paprika
2 Tbsp
High smoke point oil, like grapeseed
Steps

1. Spatchcock the chicken

Spatchcock the chicken. Turn the bird onto its breast and use a pair of heavy duty kitchen shears to cut along either side of the backbone, removing it completely.
Spatchcock the chicken

2. Break the breastbone

Then turn the chicken over and press on the sternum to crack it so the bird lays flat. Tuck the wing tips inwards on themselves and spread the legs out so the dark meat gets plenty of exposure to the heat.
Break the breastbone

3. Salt all sides

Pat the bird dry, removing as much moisture as possible, especially from the skin. Starting on the underside, salt the chicken liberally all around.
Salt all sides

4. Season the skin

Turn the chicken skin-side-up and sprinkle the skin evenly with granulated garlic and paprika.
Season the skin

5. Refrigerate overnight

Refrigerate the chicken, uncovered, overnight, up to 24 hours. The low-humidity air of the refrigerator will dry out the skin, which is critical for achieving crispy skin in the searing step.
Refrigerate overnight

6. Preheat

With a wet bulb target of 63C, the chicken will gently glide into perfect doneness in a little more than 2 hours, but without any risk of overcooking. If you prefer to speed up cooking, you can increase the wet bulb set point to 73C, which will reduce the cooking time to around 1h, depending on the size of the bird. In either case, remove the chicken when the probe reaches 61C. After the probe reaches its target, you can drop the wet bulb temperature to 61C to hold the chicken up to 3 hours until you're ready to sear and serve.
Sous Vide Mode: Off
Steam: Off
Temp: 145°F
Heat: Rear
145°F Probe Target

7. Prepare the sheet pans

Line the solid pan with foil. This pan will sit on the bottom rack to catch the drippings. Grease the perforated pan with high smoke point oil, such as grapeseed. Transfer the chicken to the perforated pan, skin-side-up.
Prepare the sheet pans

8. Insert the food probe

Lift the skin on the crown end of the chicken to reveal the breast meat. Insert the food sensor into the thickest part of the breast, making sure not to pierce the skin.
Insert the food probe

9. Put into the oven

Place the foil-covered pan in the bottom position, and the perforated pan with chicken in the middle position. Connect the other end of the food sensor to the oven.
Put into the oven

10. Cook to Core

With Sous Vide Mode target of 63°C/145°F, the chicken will gently glide into perfect doneness in a little more than 2 hours, but without any risk of overcooking. If you prefer to speed up cooking, you can increase the wet bulb set point to 73°C/163°F, which will reduce the cooking time to around 1h, depending on the size of the bird. In either case, remove the chicken when the probe reaches 61°C/145°F. After the probe reaches its target, you can drop the wet bulb temperature to 61°C/145°F to hold the chicken up to 3 hours until you're ready to sear and serve.
Sous Vide Mode: Off
Steam: Off
Temp: 145°F
Heat: Rear
145°F Probe Target

11. Remove from oven

Remove the chicken tray and drip tray from the oven. Remove the probe from the chicken.
Remove from oven

12. Preheat for searing

Removing the chicken before preheating ensures that the meat doesn't overcook before the oven is hot enough for searing.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
482°F Probe Target

13. Brush with oil

While the oven is preheating, brush or spray the chicken’s skin with high smoke point oil, like grapeseed. This will help the skin crisp and brown evenly.
Brush with oil

14. Put back into the oven

Place both pans in the oven in their same positions.
Put back into the oven

15. Sear

When the oven has reached temperature, add the drip tray back to the bottom rack and place the chicken and perforated tray on the middle rack. Roast for 10 minutes, or until the skin is dark and golden brown. Keep a close eye on the chicken during the last 5 minutes of roasting in particular, as the skin can go from perfectly golden to dark in a short time. The oven may get smoky during this stage from drippings pyrolyzing, and that’s OK – it’s adding flavor back to the bird.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
482°F Probe Target

16. Remove from oven

Carefully remove both pans from the oven.
Remove from oven

17. Pour over drippings

Stack the pan with the chicken over another pan, and immediately use the pan of hot drippings to pour over the skin. This will help additionally crisp and season the skin.
Pour over drippings

18. Rest and carve

Rest the chicken for 5-10 minutes. Then separate the legs and carve the breasts, taking care to keep the crispy skin attached to the meat.
Rest and carve

19. Slice

Cut the breast meat into slices for easier serving.
Slice

20. Enjoy!

Precise moisture control retains juices, while convection crisps the skin. Serve this perfect chicken with your favorite side dishes for the best home-cooked meal ever.
Enjoy!
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