Meal Prep: Whole Chicken — Sous Weed

If you’re looking for a delicious meal prep idea, consider cooking a whole chicken. A whole chicken can provide several servings and can be used for various recipes throughout the week. Plus, it’s a cost-effective option. Here’s a simple recipe for cooking a whole chicken sous vide style.

Sous Vide Whole Chicken
Serves 2

Sous Vide Chicken Ingredients:
• 1 whole chicken
• 1 Tbsp garlic, minced
• 1 Tbsp soy sauce
• 1 tsp Shaoxing wine
• 1/4 tsp granulated sugar
• 1/4 tsp five-spice powder
• 1/4 tsp white pepper powder
• 1/4 tsp salt
• 1 Tbsp cannabis-infused butter

Batter Ingredients:
• 1/4 cup all-purpose flour
• 1/4 cup water
• 2 Tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp white pepper powder

Fry Time:
• Basil leaves, washed and dried
• Fresh cannabis leaves, washed and dried
• Canola oil
• 1 cup coarse sweet potato starch
• Salt, to taste
• White pepper powder, to taste

Directions:

1. In a vacuum seal bag, add all sous vide chicken ingredients. Vacuum seal. Sous vide at 149ºF (65ºC) for 2 hours. After 2 hours, drop the bags into an ice bath to stop the cooking and refrigerate until it’s time to use.

2. Combine the flour, water, cornstarch, baking powder, salt, and white pepper in a medium bowl. Open the bag of sous vide chicken and pour everything into the bowl, including the liquid. Mix well until the chicken is coated.

3. Add canola oil to a medium saucepan, about 2-3 inches, and bring it to 350°F (175°C) over medium heat. Fry the basil and cannabis leaves until they turn crisp and dark green. Gently strain and set aside on a paper towel.

4. One by one, coat a piece of battered chicken in the coarse sweet potato starch and gently lower it into the oil. Fry for 1 minute. Remove the chicken from the oil, and set aside on a cooling rack. Continue frying subsequent pieces of chicken, for 1 minute for each.

5. After a rest on the cooling rack, it’s time for the second fry for extra crispy skin. This time fry for 2-3 minutes until golden brown. Place back on cooling rack and sprinkle with salt and white pepper. Serve with crispy herbs.