Sous Vide Honey-Truffle Poussin
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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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
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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.
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Step 3
Place the bags in the water bath and set the timer for 1 1/2 hours.
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Step 4
About 5 minutes before the poissins are finished, heat the broiler to high and place an oven rack to the middle position.
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Step 5
In a small bowl, whisk together the honey, truffle oil, and butter.
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Finishing Steps
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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.
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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.