Low and Slow Whole Roast Chicken

When you roast a whole chicken in the Anova Precision Oven, you’ll enjoy crispy skin and flavorful, juicy meat with no worry of over- or under-cooking. This low and slow recipe truly embraces everything a combi steam oven can do. First, cook the chicken using steamless sous vide mode to make sure the chicken retains its precious juices while keeping its skin from turning soggy. Once cooked perfectly from edge to edge, crank up the powerful convection fan to evenly and quickly brown the skin without drying out the interior. Notes: You can use whole chickens of any size for this recipe; the total cooking time will change, but you do not need to modify any settings. This recipe calls for an overnight rest, called dry brining, in the refrigerator after seasoning. This process helps to both season the bird and to dry out the skin. You'll have the best results if you allow for airflow underneath the chicken. You can use Anova's perforated pan or place a wire rack over a sheet pan. Using the settings below, a small 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 oven temperature to 163°F (73°C), which will reduce the cooking time to around 1 hour, depending on the size of the bird. In either case, remove the chicken when the probe reaches its target. This recipe produces chicken with very juicy meat. For a more traditional texture, increase the probe temperature to 155°F (68°C) and the oven temperature to 160°F (71°C). No matter your target temperature, you can keep the chicken warm for up to 3 hours before searing by dropping the oven temperature to 142°F (61°C). The oven may get smoky during the searing stage from drippings pyrolyzing, and that’s okay — you're adding flavor back to the bird.