01
Season
Real seasoning and nothing else.
Our sous-vide process, end-to-end.
Sous vide is French for "under vacuum": chicken sealed in a bag, then cooked slowly in a water bath held at one exact temperature. It's the method high-end kitchens have quietly used for decades — and it's the reason Bok comes out juicy every single time.
Precision is the whole point
140.0°F.
Exactly.
A pan doesn't give you precision. An oven guesses. A water bath holds one temperature — to the decimal, for hours — and chicken physically cannot cook past it.
That single number is the difference between "usually fine" and "juicy, edge to edge, every pack."
How a Bok gets made
Four steps. And the same process, every batch.
02
Seal
Vacuum-sealed so nothing gets out: no moisture escapes and no flavor fades.
03
Slow-cook
Hours in a water bath held to a single temperature, pasteurized safely without ever overcooking.
04
Peel & eat
Out of the bath, into the pack. No need for reheating and no dry bites. Juicy, end-to-end.
Why it beats every other way to cook chicken
Pan or grill
Violent, uncontrolled heat squeezes the moisture out. The dry, chewy edges are the giveaway.
Oven
Hot spots and guesswork. It is easy to pull it a minute late and realize you've overcooked it.
Protein bars & shakes
Powders, gums, and chalk pretending to be food, and they still don't fill you up.
Sous vide
One precise temperature, sealed-in juices, and pasteurization at low heat. Tender by design.