Sous Vide Spatchcock Chicken | Recipe by

Whole Spatchcock Chicken, cooked Sous Vide

Whole Spatchcock Chicken, cooked Sous Vide Poultry
  • COOK TIME: 4 Hours
  • PREP TIME: 24 Hours
  • DIFFICULTY: Difficult
  • SERVES: 4


  • 1 – 1 ½ Chicken
  • 1 Chicken Stock Cube
  • 1 tsp Thyme
  • 50ml Olive Oil
  • Wet Cure Ingredients Below:
  • 2 Pints Water
  • 3 Bay Leaves
  • 10 Peppercorns
  • 225g Salt
  • 225g Sugar
  • 1 Tbsp/2g Thyme
  • 1g Five Spice Powder





The technique of ‘spatchcocking’ the chicken exposes more of the skin, which in turn helps to make the meat lovely and juicy. Say goodbye to dry chicken!


Stage 1

  1. Using ‘butcher’s scissors’, cut out the back bone and sternum of the chicken
  2. Firmly press down on the chicken breasts to flatten, also known as ‘butterflying’
  3. Place the chicken in the wet cure and keep in the fridge for 24 hours

To make the wetcure:

  1. Infuse all ingredients in a pan, bring to the boil then turn the heat down to a simmer
  2.  Remove pan from heat once the sugar and salt is dissolved
  3. Leave to cool

The cure can be stored in a fridge for up to 1 month and can be used for more than one recipe.

Stage 2

  1. Preheat your water bath to 68 degrees
  2. Remove the chicken from cure and rinse under cold running water for 10 minutes. Then, pat dry with kitchen towel
  3. Brush the chicken with 50ml olive oil and crumble the stock cube over the chicken along with the thyme
  4. Put the chicken into a pouch and vac-seal
  5. Put the pouch into your water bath for 4 hours
  6. Keep checking the bath to make sure the water is covering the pouch
  7. After 4 hours, remove the chicken from its pouch and pat dry with kitchen towel
  8. Roast in an oven or frying pan until the skin is lovely and crisp

To regenerate from cold place the pouch in the water bath at 68 degrees for 40 minutes then finish in the oven.

Chef’s Tip –

Smoke the chicken before you vac-seal and cook at the same temperature and time.

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