Recipe: Delicious Sous Vide Cornish Hen

Sous Vide Cornish Hen. This bird has some flaked red pepper, salt, ground pepper, garlic powder and thyme on it and the potatoes. Divide stuffing between the cavities of each hen. Truss the legs together using kitchen twine.

Sous Vide Cornish Hen Julian Rios USA. Sous Vide Cornish Game Hens with Apricot Glaze. The Cornish Game Hen is the hero of this dish. You can have Sous Vide Cornish Hen using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Sous Vide Cornish Hen

1. You need 2 of Tyson Cornish Hens (Thawed).
2. It's 1 Tablespoon of Salt.
3. Prepare 1/2 Teaspoon of Ground Peppercorn Medley.
4. You need 1/2 Teaspoon of Garlic Powder.
5. It's 1/2 Teaspoon of Turmeric.
6. You need 2 sprigs of Rosemary.
7. Prepare 6 sprigs of Thyme.
8. Prepare of Olive oil.

Once in a while I like to eat the Game Hen, it has the flavor of chicken, but it is milder in taste. There are so many ways to prepare and cook a game hen, but the way I did this time was new. Cornish game hens are very tough to do right — especially without a very good thermometer — and yet, when they're done well, they are just delicious little chickens and all the diners get, essentially, the whole bird. But that was before sous vide, and that changes everything.

Sous Vide Cornish Hen step by step

1. Preheat sous vide to 165°F..
2. For spice rub: mix salt, ground peppercorn medley, garlic powder and turmeric in small bowl. Set aside..
3. Remove each hen from packaging and pat dry with a paper towel. Season both sides of each hen with half of the prepared spice mix. Be sure to rub it evenly on all sides..
4. Place hens in vacuum seal bag. Place one sprig of Rosemary and three sprigs of thyme on top of each hen..
5. Seal bag with sealing clip. Use a hand pump to vacuum seal the bag..
6. Place vacuum sealed hens in preheated sous vide water bath. Be sure they are completely submerged underwater. However, the zip lock portion of the bag should be kept out of the water. Clip the top of the bag to the side of container used for the water bath..
7. Set sous vide to cook for 3 hours at 165°F..
8. Turn off sous vide and remove from water bath. Remove hens from vacuum seal bag and pat dry with paper towels. Place on roasting rack to rest..
9. Season again with the remaining spice rub. Drizzle olive oil over the seasoning and rub evenly onto all sides of the hen..
10. Broil until skin is golden and crisp..

This leads us to our favorite question: Will Cornish game hens sous vide? Yes, and you can get a pretty decent bird this way. For optimal results, I recommend cooking the bird whole. Place the hen halves in the baggies and add the soy sauce reduction to the baggies. massage the hens to distribute the glaze and coat the hens evenly. As in most sous vide recipes.