Whole chicken sous vide recipes?

I personally would not cook a whole chicken sous vide because of safety concerns and the need to cook dark and white meat at different temps/time to get the best outcome.

Wrt the receipe, I can't help but have some reservations about sous viding a whole chicken, although the timing for the cooking is quite long at 5 hrs. Given that the chicken gets cut up into small pieces for presentation anyway, I would be tempted to cut the chicken into 2 halves, or better still, separate the dark meat (legs and wings) to end up with 3 or 4 bags. Just to complicate it even further, I'd cook the dark meat at about 70C for a couple of hours before lowering the temp to 63C and adding the breasts for an hour or so depending on thickness.

The recipe as written just doesn't take advantage of the sous vide technique.

What is the minumum number of hours that a whole chicken needs to be cooked so that it can be eaten safely?

I'm still new at sous vide, however can you explain why the recipe is not using the sous vide technique?

The minimum time to cook a whole sous vide chicken would depend greatly on the size of the chicken. Though 5 hours might be long enough for most birds.

By "The recipe as written just doesn't take advantage of the sous vide technique", @TonyB meant that because breast meat is usually done at 141&degF / 60.5°C and the dark meat is done at around 156°F / 69°C then cooking it all together will result in something being under or over cooked.

A pretty standard way to sous vide "whole chicken" is to do what @TonyB alluded to and bag the white and dark meat separately then cook them at higher temperatures.

I hope that helps some, I'm sure cooking a whole chicken sous vide would still taste really good and be more moist than most oven baked chickens, regardless of the method you use.

Chicken takes time in cooking and minimum time of cooking is little but i agree with bert that it depends on size of chicken also . Few month before i had found a cooking temperature & time chart (http://www.sousvidesupreme.com/en-us/sousvide_cookingtemperatures.htm) where cooking time of chicken is detailed properly and that is very helpful.
I always took chicken recipes from different famous brand like knorr, allrecipes, foodnetwork etc because from there i got detailed in short time even doing my office work. Recently before few days i had cooked "CHICKEN CAPRESE" on demand of my wife. You can also try this from (http://www.knorr.com/article/detail/514173/easy-family-dinners).

When I hear about chicken, my mouth becomes watery. I have tried different chicken recipes. One was the Pesto Chicken Noodle Soup. It's effortless to prepare to take chicken broth, tomato sauce, pesto, noodles (mix), cheese and salt in a pot. Mix all the ingredients and simmer it. It was Yummy. You can browse different chicken recipes on Living Foodz.

I roast two chickens at a time per the recipe at Nom Nom Paleo. I use a lasagne pan, so it does sit in the juice, but they both fit that way. I do as above (wash, dry, season inside with S&P), but I add some whole thyme leaves or poultry seasoning to the inside, stuff them with cut up onions and lemons, a few crushed garlic cloves, and truss the legs together. Then I spread olive oil, butter, or clarified butter onto the skin, S&P that, and it goes at 425 for 30 minutes and 375 til done.



I keep chef's salt on hand, and I use Morton's iodized sea salt mixed with an equal amount of ground black pepper. It has a texture that's coarse but not too coarse. Leaves a much less salty result than table salt.



Last night I attempted to use my new roaster oven for my birds and instead of following the Nom Nom directions for temperature I did it as the user manual suggested. It turned out dry with a rubbery skin. Very disappointing, since I'm also a chicken skin addict. I'm willing to try again though, since the roaster keeps my kitchen about 10 degrees cooler than running the oven at the same temperature.