Sous vide a whole chicken at 65°C and finished it on the braai. Chicken, chips and a bread roll
Used lemon and herb dry rub with limes in the vacuum bag. Sous vide for 6 hours at 65°C and then finished it on the braai with a little bit of Nando’s sauce. Had chicken, chips and a bread roll, was amazing.
by ekke85
12 Comments
88yj
Been thinking about this, now I might try it
ArtificialChimp
Was it tender?
bb3bt
Jusis my broo… looks fckn lakka!
DerpyMcWafflestomp
That looks legit….. I love making a whole chicken but when the other 3 family members are all drumstick fans, it never really works out all that well.
Other suggestions if you like to finish your sous vide on the braai…….. chicken breasts and pork tenderloin, for me both at 60°C for at least 1h (or 2h if frozen) is magical. Fair warning though, both can end up looking a little pink at that temp if they are particularly thick, and if you are feeding any mouths that do not yet understand “cook to temperature, not colour”, then you might want to push to 63°C or so. Remove from bag, pat dry (maybe even leave in the fridge on a cooling rack for 15 mins or so) and then slather on your favourite basting sauce, and braai over medium hot coals. Mmmmmmm yes please!
dubs2512
Just for us Americans that can’t C (like me) that’s 150 F.
Overload4554
I’m sorry, I must have missed the invitation
Responsible-Bat-7561
It looks great, can’t help but think, once spatchcocked, it would be just as good without sous-vide.
OneManGangTootToot
6 hours sous vide plus whatever other cooking and prep time for a chicken that can be perfectly roasted and juicy in less than an hour when spatchcocked is the exact kind of ridiculous overkill this sub was made for.
jrbump
Glorious. I have also contemplated this. Gonna have to try it now.
Wooderson316
Looks amazing
stucky602
Had no clue wtf a Braai was. Thanks for teaching me a new word.
riedstep
That looks good. I’ve been trying to figure out how I could sous vide a whole turkey. I don’t know if my setup is big enough.
12 Comments
Been thinking about this, now I might try it
Was it tender?
Jusis my broo… looks fckn lakka!
That looks legit….. I love making a whole chicken but when the other 3 family members are all drumstick fans, it never really works out all that well.
Other suggestions if you like to finish your sous vide on the braai…….. chicken breasts and pork tenderloin, for me both at 60°C for at least 1h (or 2h if frozen) is magical. Fair warning though, both can end up looking a little pink at that temp if they are particularly thick, and if you are feeding any mouths that do not yet understand “cook to temperature, not colour”, then you might want to push to 63°C or so. Remove from bag, pat dry (maybe even leave in the fridge on a cooling rack for 15 mins or so) and then slather on your favourite basting sauce, and braai over medium hot coals. Mmmmmmm yes please!
Just for us Americans that can’t C (like me) that’s 150 F.
I’m sorry, I must have missed the invitation
It looks great, can’t help but think, once spatchcocked, it would be just as good without sous-vide.
6 hours sous vide plus whatever other cooking and prep time for a chicken that can be perfectly roasted and juicy in less than an hour when spatchcocked is the exact kind of ridiculous overkill this sub was made for.
Glorious. I have also contemplated this. Gonna have to try it now.
Looks amazing
Had no clue wtf a Braai was. Thanks for teaching me a new word.
That looks good. I’ve been trying to figure out how I could sous vide a whole turkey. I don’t know if my setup is big enough.