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!
Servings 4 people
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.
Serving: 0.5hen | Calories: 550kcal | Carbohydrates: 5g | Protein: 39g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 227mg | Sodium: 3629mg | Potassium: 614mg | Fiber: 2g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg