1 serving corresponds to 1 liter of stock. Put everything together in a sousvide bag and cook as follows: 5 hours at 85°C in steaming mode with 60% fan speed. Then strain the stock through a strainer cloth, we get approx. 1000 ml. If necessary, remove the chicken meat from the bone and process it further in the kitchen, preferably as a fricassee or as a side dish to a salad.