Tuesday, April 17, 2012

Herb Infused Stuffed Cornish Hen

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
Cornish hen is an interesting dichotomy for my friend.  She loves chicken, but small whole chicken?  Not so much.  Something about the movie "The Birds" early in her life causes her to have the hibijibis when it comes to small whole birds!  Well, I think cornish hens are "cute"!  So I decided to see if sous vide might change her opinion.

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.


William Ryan said...
This comment has been removed by the author.
William Ryan said...

You say 4 to 8 hours, how long was the one in the picture cooked? I think after 8 hours it would fall off the bone.

SiliconValleySousVide said...

Hi William, Thanks for the comment. The cooking range indicates the range at which the meat is "done" and can be left in the water bath without any appreciable "degradation" to the quality of the meat. Leaving the hen in past 8 hours will start to break down the collagens in the meat and eventually the meat will turn to mush. One of the main benefits of Sous Vide is the ability to have a wide range of "cook time" without changing the quality of the food. Hope that helps. Artie

GST Impact Analysis said...

This is the precise weblog for anybody who needs to seek out out about this topic. You notice so much its almost arduous to argue with you. You positively put a brand new spin on a subject that's been written about for years. Nice stuff, simply nice!

buy contact lenses online said...

Hey keep posting such good and meaningful articles.

Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More