Cooking chicken sous vide does many things. It keeps the meat moist and juicy, ensures it doesn’t dry out and go stringy and allows seasonings and other flavours to permeate the meat entirely. Our collection of sous vide chicken recipes are the key to cooking the best bit of poultry you’ve ever had.

Get started with Russell Brown’s Sous vide chicken breast with potato gnocchi, courgette ribbons and a tomato and olive sauce. If the weather’s good, try Luke Holder’s Barbecue sous vide chicken thighs, which are cooked through in the water bath before being thrown over hot coals for a crispy, charred skin. Sunday roast with a difference? Rosana McPhee has you covered with her Sous vide whole chicken (just make sure you have a vacuum bag big enough).

When cooking chicken sous vide it’s important to ensure the meat is cooked through fully, so keep the water at 60°C or above when cooking any part of the bird. Different cuts need different cooking times, too, so make sure you stick to what the recipe recommends.