Sous Vide Cornish Hen

This Sous Vide Cornish Hen recipe is tender and juicy, seasoned with Moroccan flavors and broiled until the skin is golden brown and crispy!

Course Dinner

Cuisine Moroccan

Prep Time 15

Cook Time 6 5

Resting Time 8

Total Time 14 20

Servings people

Calories 550kcal

Combine the salt, ras el hanout, and cumin in a bowl and mix.
Rub olive oil and the spice mixture all over the Cornish hens and place in the fridge, uncovered, overnight.
Heat a sous vide water bath to 150F degrees.
Place the cornish hens in a vacuum seal bag with the saffron threads, dates and preserved lemons.
Seal and cook in the water bath for 6 hours.
Remove from bag and reserve any cooking liquid for serving.
Place the Cornish hens under the broiler for 3-5 minutes to crisp the skin. (You can also use a high powered kitchen torch).
Serve with the reserved cooking liquid on the side.

For extra crispy skin, pat the hens dry with paper towels before broiling them.
Be careful not to broil the hens for longer than 3-5 minutes as they may over cook and dry out.
For crispy skin, you can also use a kitchen torch instead of broiling them.
Don’t throw out the bag juice! Serve it on the side or over the Cornish hens.
To keep bacteria out of the sealed bag, make sure the vacuum sealable bag is sealed properly to remove the air.
You’ll want to make sure the bag doesn’t float in the water bath. If it does, you can just open it, let the excess air out and reseal it.
To prevent floating, you can also use something heavy like a sous vide sinker weight to weigh down the bag and keep it submerged.