BeginnerIngredients
1 whole hen, approximately 2 lbs
8 large carrots, peeled, chopped
4 whole leeks, cleaned and tied together with butcher string
1 whole onion, chopped
1 black truffle, shaved
4 garlic cloves, crushed
4 parsnips, cut in wedges
1 bay leaf
Few sprigs thyme
Few sprigs parsley
3 tsp salt
1½ tsp pepper
16.9 oz of chicken bouillon or stock
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Large dutch oven
- Knife
- Vegetable peeler
- Butcher string (twine)
- Shaver
Timing
Prepping time: 15 minutes / Cooking time: 20 minutes (excludes sous vide cooking)
Servings
4
Directions
- Set circulator to 185°F (85°C). Peel, clean, and cut all the vegetables and place aside.
- Clean and remove the innards of the hen and any excess blood, if necessary, then pat dry.
- Place all ingredients in the bag, seal, and cook in water bath for 8 hours.
- After cooking, open the bag and remove the butcher string from leeks.
- Pour into a large, heated Dutch oven for serving.
Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.
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