Boned-Out Chicken Timing

Anova Precision® Cooker
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1

Hi, I’m hoping someone will know the answer to my question.  I usually bone-out a whole chicken, stuff it and re-roll then roast.  Has anyone ever boned-out a chicken or Cornish hen and Sous Vide it?  If so how long do you or would you give them in the water bath.  I do my chicken breasts a 150 for an hour and they’re OUTSTANDING.  Thanks, Denise

2

These should work if your stuffing is already cooked. Otherwise any veg in it will still be raw.

https://www.chefsteps.com/activities/chicken-roulade

http://www.seriouseats.com/2013/11/the-food-lab-sous-vide-deep-fried-turkey-porchetta.html


3

Vegetables are normally cooked sous vide at 185° F so as Helen says the stuffing would not be cooked. If you leave the chicken flat the time should be 1-2 hours. If it is rolled the time will go up as a function as thickness.