Hi, I’m hoping someone will know the answer to my question. I usually bone-out a whole chicken, stuff it and re-roll then roast. Has anyone ever boned-out a chicken or Cornish hen and Sous Vide it? If so how long do you or would you give them in the water bath. I do my chicken breasts a 150 for an hour and they’re OUTSTANDING. Thanks, Denise
These should work if your stuffing is already cooked. Otherwise any veg in it will still be raw.
Vegetables are normally cooked sous vide at 185° F so as Helen says the stuffing would not be cooked. If you leave the chicken flat the time should be 1-2 hours. If it is rolled the time will go up as a function as thickness.