Create a ChefSteps account to unlock 1 recipe of your choice along with a limited library of free recipes, guides, and classes.

Get unlimited access to all of ChefSteps with a [link Studio Pass membership.]

Buy this class or unlock all classes with a Studio Pass membership.

Already a Studio Pass member? [link Sign in]

Unlock 1 [contentType] for free or sign up for a Studio Pass membership and get unlimited access to all of ChefSteps.

Create a ChefSteps account to unlock it for free.

Someone already claimed this recipe with this link. If that was you, sign in to keep reading.

This one's had its moment. Get Studio Pass for full, unlimited access to everything we make.

Enjoy this recipe for free for a limited time. Start a Studio Pass subscription to unlock access to all of ChefSteps.

Become the smartest cook you know with access to thousands of chef-developed recipes, guides, and classes.

ChefSteps - Site Promo Banner - Default

Unlock access to all of ChefSteps with a Studio Pass subscription.

ChefSteps - Studio Pass Anniversary Promotion

ChefSteps - Black Friday Promotion

Unlock access to all of ChefSteps with a Studio Pass subscription, and cook smarter this holiday season.

ChefSteps - Year-End Promotion

Unlock access to all of ChefSteps with a Studio Pass subscription, and cook smarter this year.

ChefSteps - New Year Promotion

ChefSteps - Thanksgiving Promotion

Get unlimited access to all of ChefSteps with Studio Pass.

<p>Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.</p>

Nicholas Gavin

<p>There’s really nothing like homemade chicken soup, but with this recipe, we’ve killed three birds—no pun intended—with one stone: at the end, there’s a perfectly poached chicken, tender vegetables, and a flavorful broth that can transform into a rich sauce. The use of a sous vide pouch and an immersion circulator in lieu of a pot on the stove means that the vegetables will never overcook and that the meat will be succulent and juicy. We’ve offered three serving options: (1) a chicken soup, hearty with chunks of meat and vegetables; (2) a rustic, family-style whole chicken served with a gravy boat of jus; and (3) an elegant plated dish, drizzled with jus and topped with crunchy salt. You’re welcome.</p>

Whole Poached Chicken