My second go at modernist immersion cooking, I decided attempting an herbed and de-boned chicken. Two hours in the pot at 149 degrees, followed by a quick crisping of the skin, and dinner was done. I was really happy with the taste. Moist throughout, it really was simple to prepare. And the juices were reduced in the same pan in which I browned the skin. Here's something you might call a one pot meal!