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.

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