Sous Vide Honey-Truffle Poussin

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Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Poussin, a very small, young chicken (or any small poultry for that matter) is difficult to cook to the perfect temperature using traditional methods. Luckily, the Anova Sous Vide Precision Cooker solves that problem. The honey, white truffle oil, and butter help create a delectable sweet and savory flavor profile for this “little chicken.”
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Ingredients for 2

  • 2 poussins (baby chickens)

  • Kosher salt and freshly ground black pepper

  • 4 tablespoons honey

  • 1 tablespoon white truffle oil

  • 1 tablespoon unsalted butter, melted

Directions

  • Step 1

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

  • Step 2

    Season the poussins with salt and pepper and place each in its own a large zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bags in the water bath and set the timer for 1 1/2 hours.

  • Step 4

    About 5 minutes before the poissins are finished, heat the broiler to high and place an oven rack to the middle position.

  • Step 5

    In a small bowl, whisk together the honey, truffle oil, and butter.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the poissins from the bags and pat dry with paper towels. Place on a roasting pan or rimmed baking sheet.

    • Step 1

      Brush poissins with honey-truffle butter. Broil until the skin is golden brown, about 5 minutes, rotating the pan halfway through. Remove from the oven, let rest for 10 minutes, and serve.

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150 F / 65.6 C Recipe Temp
Recipe Time
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