The Cornish Game Hen is the hero of this dish. Once in a while I like to eat the Game Hen, it has the flavor of chicken, but it is milder in taste. They are like little chickens. There are so many ways to prepare and cook a game hen, but the way I did this time was new to me. This was the first time I did Sous-vide, which is a French for “under vacuum”. The intent on Sous-vide is to cook food in vacuum sealed bags for a longer period of time, but have a constant heat, which leaves chicken, meat, and fish moist and flavorful. Once the time is done with the sous-vide method, searing, broiling, or however one likes their food finished can be done. This was the first time I did it, and it came out PERFECT!
This recipe is super simple, and will leave everyone salivating once they see it!
For this tasty meal you will need a few ingredients.
- 2 Cornish Game Hens
- Cut in half for four people
- Olive Oil
- 2 Lemons
- One halved
- One for zest
- Apricots for glaze
- Dessert wine (Optional for glaze)
- Generously salt, pepper, and add zest to the inside and outside of the hens
- In a vacuum sealed bag, add a hen and a half a lemon, about 4 tablespoons of olive oil, and a few sprigs of thyme and rosemary. (I did two, but it is probably better to use 2 bags)
- Put the other hen and rest of thyme and rosemary and lemon in another vacuum sealed bag
- In a deep/large pot, add water (needs to be no more than the maximum level of the sous-vide machine)
- Add the vacuum sealed bags
- Set the heat to 140-150 degrees F for 3 hours (anything less could yield undercooked meat, and anything more can do no harm)
- Add an handful of apricots to a medium sauce pan in boiling water (plus or minus, depending on how much glaze you want)
- Allow the apricots to boil 15-20 minutes, once this is done, take the apricots off and mash, or dice.
- Once done, in a sauce pan, add the apricots and whatever you wish to make the glaze with (I used a Spanish dessert wine) simmer and reduce.
- On low heat allow ingredients to thicken and mix
- In the oven combine sliced potatoes and carrots and heat at 400 degrees F for at least 30 minutes
- Once the sous-vide time has finished, pull the hens out and halve.
- Sear hens (for finish) to liking
- Once finished, plate, add glaze to the hen portion and enjoy!