Sous Vide Poule Au Pot


Our recipe for “Chicken in a Pot” comes from Cuisine Solutions Executive Chef Bruno Bertin, whose mother served it at home in France. 


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



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Large dutch oven
  • Knife
  • Vegetable peeler
  • Butcher string (twine)
  • Shaver


Prepping time: 15 minutes / Cooking time: 20 minutes (excludes sous vide cooking)




  1. Set circulator to 185°F (85°C). Peel, clean, and cut all the vegetables and place aside.
  2. Clean and remove the innards of the hen and any excess blood, if necessary, then pat dry.
  3. Place all ingredients in the bag, seal, and cook in water bath for 8 hours.
  4. After cooking, open the bag and remove the butcher string from leeks.
  5. Pour into a large, heated Dutch oven for serving.
Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.