<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