Preheat water bath to 150º F. If using the Anova Precision Oven, preheat oven to 150º, sous vide mode, 0% steam.

Using kitchen shears, cut the hens on one side next to the backbone, then flip over and cut through the breast to split in half.

Combine the melted butter, beer, and 1 tablespoon cajun seasoning and mix until fully incorporated.

Using a marinade injector, inject the hens with as much of the cajun beer butter mixture as you can. Lightly season the outside of the hens with additional cajun seasoning.

Bag the hens in a single, flat layer and add any excess cajun butter mixture to the bags.  Vacuum and seal the bags.

If using the Anova Precision Oven, no need to bag, just place on the non-perforated pan and place into pre-heated oven.

Cook hens at 150º for 4 hours.

Remove hens from bag and dry well.  Make sure to save the liquid from the bags.

Heat a pot of frying oil such as canola, peanut or vegetable oil over medium high heat in a high sided skillet or dutch oven until water flicked onto the surface of the oil immediately bubbles. 

Carefully lower the hens into the oil in batches and fry until golden brown, flipping if necessary. (If you don’t want to fry you could also grill or broil the hens on high.)

Remove hens from oil once golden brown and drain on paper towels.

Meanwhile, in a saucepan over medium high heat, reduce the liquid from the bag until it thickens.  Protein will coagulate on the bottom of the pan, remove it with a slotted spoon. Once reduced, add 1 tablespoon lime juice and stir well. 

Pour sauce over hens to serve.