Sous Vide Cornish Hen. Impress your guests at your next dinner party with the sous vide stuffed Cornish game hens. Cornish hen sous vide style is juicy and tender with a crisp, non-greasy crust. Be sure to try this easy cornish hen recipe.

I have only eaten a Cornish game hen a handful of times—half of those occasions being at Medieval Times—so I was pretty pumped to see how the plump little bird would fare in our immersion bath. Rock Cornish game hen (usually simply called Cornish game hen) looks like a miniature chicken—which is, essentially, just what it is. But its petite size and young age give it a particular flavor and texture that the bigger chickens do not have, not to mention the unique opportunity of getting an. You can cook Sous Vide Cornish Hen using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Sous Vide Cornish Hen

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

A tender, juicy roasted cornish hen makes a wonderful meal. This seasoned hen is easy to cook and roasts along with vegetables in one pan. A roasted Cornish hen makes a wonderful meal if you're cooking for one. For a fabulous meal add a side of vegetables, rice and/or a salad.

Sous Vide Cornish Hen instructions

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..

I used small cornish hens, and it didn't quite finish cooking in time. I can't imagine a large cornish hen being done at this temperature in only an hour. Otherwise, these make a beautiful presentation, deep warm brown and delicious. Specifically, Cornish hens are about half the size of an average chicken. Although they are called "hens" and sometimes also referred to as Cornish game Cornish hens are fancier, more delicately flavored, and more tender than chicken.