It's a technique I have no experience with. But the more French cook books I buy, the more pouching I see. Here is what I do know about it. When I make chicken stock from chicken drums, if I eat a drum when the stock is finished, it tastes like nothing! Any vegetables I decide to eat from the finished stock tastes like nothing. So now I read a recipe for Poule au Pot and I have an extremely difficult time believing that simmering a chicken and some vegetables for two hours in water will produce anything but flavorful stock that is filled with bland tasting things. So then I'm interested in your experiences with pouched chicken as well as many other proteins. Maybe even a 101 on the subject.