Sous Vide Cornish Hen Stew
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
2 tablespoons coconut oil
4 medium shallots, smashed and peeled
3 cloves garlic, smashed and peeled
2 lemongrass stalks, roughly chopped
1 (3-inch) piece fresh ginger, thinly sliced
5 dried red Thai chiles
2 teaspoons dried green peppercorns, coarsely ground
1 teaspoon ground turmeric
4 cups water
2 whole Cornish game hens
1/2 cup chopped cilantro
2 scallions, coarsely chopped
2 tablespoons Asian fish sauce
1 teaspoon finely grated lime zest
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
Melt the coconut oil in a large skillet over medium heat. When the oil is shimmering, add the shallots, garlic, lemongrass, ginger, chiles, peppercorns, and turmeric. Cook, stirring occasionally, until shallots begin to soften, about 5 minutes.
Add the water and carefully transfer to a large zipper lock bag. Add the game hens and seal using the water immersion technique. Place the bag in the water bath and set the timer for 4 hours.
When the timer goes off, remove the bag from the water bath. Remove the hens and let rest until cool enough to handle. Separate the legs, wings, and breast meat.
Add the cooking liquid to a large pot. Bring to a simmer over medium-high heat. Stir in the cilantro, scallions, fish sauce, lime juice, and game hen meat. Season to taste with salt and pepper. Serve.