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
Prepping time: 15 minutes / Cooking time: 20 minutes (excludes sous vide cooking)
Finish with a dollop of whipped lime crema for added flavor and visual contrast.
Move over, sous vide steak. This veggie has all the flavor bona fides to sub in for meaty mains.
This subtle use of Asian ingredients elevates a very American protein: Amish chicken.