Sous Vide Whole French Butter Chicken

Cook each part of the whole chicken (breast, leg, wing) to its optimal texture. Temperature is approximately 60°C–68°C, and time depends on the size (usually 2–6 hours).

Locking in the essence: With almost zero juice loss, it retains the purest flavor and juices of the chicken. The chicken breast is as tender as silk, overturning the traditional impression that it is easy to be "dry"; the chicken thigh meat is so tender that it falls off the bone.