Step 1

Add all the ingredients (except the chicken) to a small saucepan and bring to a boil. Reduce to the lowest setting and simmer for 30 minutes.

Step 2

Let the mixture cool for 15 minutes then strain the mixture through a fine-meshed sieve. Set aside.

Step 3

Spatchcock the chicken by cutting out the backbone with a sharp knife or kitchen shears. Remove any loose skin and place the chicken in a large zipper-lock bag (I prefer this over vacuum-sealable bags because the vacuum sealer always sucks out some of the marinade).

Step 4

Pour the marinade into the bag. Seal the bag but leave a small hole in one corner. Slowly submerge the bag in a tub of water to push out the air, then seal the hole.

Step 5

At this point, you can start sous-viding it, but I like to marinate it for at least 4 hours. If you don't have time, it's not required and you can go directly to the next step.

Step 6

Preheat your water bath to 150°F. Cook sous vide for at least 2 hours and up to 6 hours. I think it tastes best at the 4-hour mark. The meat is very tender.