2020-10-19 19:14:25
Seattle, WA
Roasted Chicken With the Anova Precision Oven
Ingredients
| Amount | Ingredient | Calories | Link |
|---|---|---|---|
| 5 lbs. | Chicken | 5060 | Buy Fresh! |
| 1 tsp. | Kosher Salt | 0 |   |
| 1 tsp. | Black Pepper | 7 |   |
| 1 tsp. | Garlic Powder | 5 |   |
| 1 tsp. | Paprika | 7 |   |
Preparation
In our previous post we wrote a quick review on our initial impressions of the Anova Precision Oven. After the break in procedure we simply couldn't resist trying it out so we gave it a go with a simple roast chicken recipe. We kept the seasoning simple with kosher salt, freshly ground black pepper, garlic powder, and paprika.
We spatchcocked our chicken which is completely optional. Some will argue it aids with cooking, however, we did it purely for aesthetic reasons. Next up, how to set up and configure the Anova Precision Oven.
First we'll want to get the oven up to temperature.
Step 1 - Preheat the Oven
Heating Elements: Rear
Sous Vide Mode: On
Temperature: 145 °F
Steam: Off
Once the oven is preheated, insert the chicken and attach the temperature probe to the jack. Notice there's no time set, we are cooking the chicken at 145 °F until an internal temperature of 142 °F is reached.
Step 2 - Cook
Heating Elements: Rear
Sous Vide Mode: On
Temperature: 145 °F
Steam: Off
Temperature Probe Target: 142
Once the target temperature of 142 °F is reached remove the chicken. One of the cool things about the Anova Precision Oven is the Sous Vide Mode. If for some reason you get side tracked and cannot remove the chicken once the desired internal temperature is reached you are good for up to 3 hours according to the folks at Anova. One day we'll test their claim and compare, however, on paper it makes sense. Next we'll prepare the oven for the final searing step.
Step 3 - Preheat the Oven
Heating Elements: Top, Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: Off
Once 482 °F is reached, brush some oil on top of the chicken and place in the oven. Set the timer for 10 minutes however between the 5 and 10 minute mark you may want to keep an eye on the skin for that perfect amount of color. Point being, subtract or add time until it looks the way you like. Once done remove the chicken and allow to rest for 5 minutes. Serve with your favorite sides and enjoy!
Step 4 - Sear
Heating Elements: Top, Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: Off
Timer: 10 minutes
Parings
Try a nice bottle of Pinot Noir or Merlot.
Nutrition
A 3 ounce serving of roast chicken is only 160 calories.
Recommended Serving Size: 3 oz. (Approximately 160 cal.)
Total Servings: Approximately 15
Items Used
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.