Sous Vide Stuffed Cornish Hen
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 2
2 whole Cornish game hens
4 tablespoons unsalted butter, plus 1 tablespoon melted
2 cups thinly sliced shiitake mushrooms
1 cup finely diced leeks
1/4 cup coarsely chopped walnuts
1 tablespoon minced fresh thyme
1 cup cooked wild rice
1/4 cup dried cranberries
1 tablespoon honey
Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
Melt 4 tablespoons butter in a large skillet over medium heat. When the butter stops foaming, add the mushrooms, leeks, walnuts, and thyme. Cook, stirring occasionally until leeks and mushrooms are softened and beginning to caramelize, 5 to 10 minutes. Stir in rice and cranberries and remove from the heat. Let cool for 10 minutes.
Divide stuffing between the cavities of each hen. Truss the legs together using kitchen twine. Place each hen in its own zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 4 hours.
When the timer goes off, remove the bags from the water bath. Remove the hens from the bags and pat dry. Heat broiler to high.
In a small bowl, whisk together the honey and remaining tablespoon melted butter. Brush honey mixture over hens.
Place hens on a foil-lined baking sheet and broil until skin is golden brown, about 2 minutes. Serve.