Cornish Game Hens,

Asked by on Saturday, December 22
I haven't tried Cornish Game Hens, can anyone hep?

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This is on my list of things to try. I plan to first spatchcock the birds (use kitchen shears to remove the backbone by cutting along both sides, then flattening the bird), then will cook them the same way as squab or other similarly-sized birds. Have to be careful that sharp bone ends don't puncture the bag - maybe put a layer of parchment under the backbone area before sealing. <br /> <br />I was told by the executive chef at the Ahwahnee Hotel in Yosemite National Park in California (whose s-v squab breast I had just enjoyed) that he cooks squab breast at 138F for 30 minutes per inch of thickness. Thomas Keller also states a temperature near 139 - 141F for 30 minutes, but recommends a higher temperature (68C / 154F) for 2 hours for squab legs. <br /> <br />For whole Cornish game hen, I would probably go somewhere in-between, say 145 - 150F for 1 - 2 hours. If you cook only the breast, then I'd follow the same as for squab. <br /> <br />Let us know how it turns out.
Answered by D_Stranz on Sunday, December 30
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide which you can get at or as a pdf download.

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