Sous Vide Details: Cook Cornish Hen at 155ºF for 4-8 hours
Ingredients, Serves 1-2:
- 1 cornish hen (thawed)
- 3 tablespoons small diced celery
- 2 tablespoons small diced carrots
- 2 tablespoons small diced onions
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- Few sprigs of rosemary and Thyme
- Salt and pepper to taste
Pre-heat water bath to 155ºF. Typically cornish hens are purchased frozen solid, so you'll need to leave it in the refrigerator until it thaws out completely (maybe 1-2 days). Once thawed, remove the wrapper and wash thoroughly. Remove any parts from the cavity and pat dry with a towel.
Now, to make the stuffing, mix the celery, carrots, onions, EVO, and chopped rosemary and thyme. Salt and pepper to taste. Use a spoon and fill the hen cavity with the stuffing mixture. Sprinkle hen with salt and pepper. Place the hen in a bag and add the sprigs of rosemary and thyme. Seal the bag and place in the water bath. Cook for between 4 and 8 hours.
When done, remove from the water bath and pat dry. I used a kitchen torch to sear the skin. If you don't have a torch, place the hen on a baking sheet into the oven on broil and broil until the skin is browned. Once browned, you're ready to plate and serve!
I presented to my friend and while she loved the taste, she still had the hibijibis on the "whole" presentation! Oh well, at least it tasted wonderful! Cheers.