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Pete's House Cured Sous Vide Whole Chicken

Article by Don Seaman

Photography by Don Seaman

Originally published in Wayne Lifestyle

Chicken is anything but boring at Pete's Meats. With just a few ingredients (and a little time), you can have a spectacularly flavored chicken that will turn heads. This month's recipe comes courtesy of Pete's Meats in Wayne.

Pete's House Cured Sous Vide Whole Chicken


3 whole chicken

7.5 ounces white sugar

3/4 teaspoon curing salt

2.5 tablespoon kosher salt

1.5 teaspoon black peppercorn

2 bay leaves

1.5 quart hot water

1.5 quart ice water

1/2 lemon


1. Split chickens & remove backbone

2. Start with hot water & combine all ingredients above to create the brine. Finish with cold ice water (stir continuously)  

3. Put chicken in brine then refrigerate for 24 hours

4. Preheat your oven to 425 degrees

5. Remove chicken from brine & place on wire cooking rack. 

6. Roast chicken for approximately 20 minutes until internal temp is 165 degrees

7. Cool chicken down in the refrigerator to 35 degrees.

8. Package chicken in a sous vide bag & vacuum seal.

9. Sous Vide chicken for 4 hours @ 165 degrees.

10. Remove chicken from bag & grill for 1 minute per side basting both sides with Pete's lemon honey glaze.

11. Enjoy!