Sous Vide Cornish Hen Stew

(3)

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!)

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Recipe Temp 150 F / 65.6 C
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This Asian-inspired Cornish game hen stew features strong spices and pieces of bone-in meat. Serve and enjoy on an outdoor Summer evening.

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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

  • Step 2

    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.

  • Step 3

    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.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      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.

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150 F / 65.6 C Recipe Temp
Recipe Time
Prep Time