Stuffed Cornish Hens Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: , (1 1/2 pound) Cornish hens
Salt and pepper,
4 slice: Bacon,
12 small: Whole button mushrooms,
12: Pearl onions, peeled
1/2 cup: Diced carrots,
1/2 cup: Fresh peas,
2 tbsp: Olive oil,
3 cup: Chicken stock,
Directions:
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.
Yield: 2 servings
ESSENCE OF EMERIL SHOW #EE2138
Source from luhu.jp
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.
Yield: 2 servings
ESSENCE OF EMERIL SHOW #EE2138
Source from luhu.jp
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Emeril