Cornish Hen And Chestnut Stew Recipes

STUFFED CORNISH HENS

Stuffed Cornish Hens image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 18

Ingredients

2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock
2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock

Steps:

Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

STUFFED CORNISH GAME HENS WITH LEEK STEW

Stuffed Cornish Game Hens with Leek Stew image

This seasonal recipe for stuffed Cornish game hens with leek stew is courtesy of chef Tom Colicchio.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 15

Ingredients

7 tablespoons unsalted butter
2 ounces bacon, cut crosswise into 1/2-inch pieces
1/2 small onion, finely chopped
1/2 Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces
3 ounces baguette, cut into 1/2-inch cubes and toasted
1/2 teaspoon freshly grated orange zest
1 1/2 teaspoons finely chopped fresh sage
1/2 teaspoon ground cinnamon
1 cup store-bought low-sodium chicken stock, warmed
1 large egg, lightly beaten
4 Cornish game hens (1 pound each)
3 tablespoons olive oil
Coarse salt and freshly ground black pepper
Maple Vanilla Gastrique, for serving (optional)
Leek Stew, for serving (optional)

Steps:

Preheat oven to 375 degrees.
Melt 6 tablespoons butter; set aside. Place bacon in a medium skillet over medium heat and cook bacon pieces until crisp. Add onions and cook until translucent. Add apple and cook until soft. Fold in bread, orange zest, sage, cinnamon, and melted butter. Slowly add just enough stock so that mixture sticks together. Remove from heat and let cool slightly; stir in egg.
Stuff the cavity of each game hen with one quarter of the stuffing mixture. Truss each game hen using kitchen twine.
Heat remaining tablespoon butter and olive oil over medium heat in a small roasting pan until foaming. Season game hens with salt and pepper and add to pan. Sear game hens on all sides until golden brown. Transfer roasting pan to oven and cook until juices run clear and the hens reach 160 degrees on an instant-read thermometer, 40 to 45 minutes.
Transfer hens to individual serving plates. Drizzle maple vanilla gastrique over hens and serve with leek stew.

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