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Final recipe for game hens
Aug. 28th, 2007 01:23 pmCornish Hens with fig and orange stuffing
Pronounced: poo sah(n) / fahr see / oh / fee guh
Pronounced: poo sah(n) / fahr see / oh / fee guh
INGREDIENTS:
- 3 Cornish hens, rinsed and patted dry
- 9 thyme sprigs (about 4-in. long)
- olive oil
- For the stuffing:
- 2 teaspoons olive oil
- 1 small onion, sliced
- 1` garlic clove, pressed
- 1 Tablespoon brandy
- 2 teaspoons grated orange rind
- 1/3 cup orange juice
- 1/2 cup chopped dried figs
- 4 Tablespoons butter
- 1 Tablespoon brown sugar
- 7 sliced white bread, torn into small pieces
- 2 Tablespoons chopped Italian (flat-leaf) parsley
- sea salt and freshly ground pepper
PREPARATION:
Make the stuffing:
1. In a non-stick skillet, heat the oil over med-high heat. Add the onion and garlic and cook about 5 minutes or until soft and golden.
2. Add the brandy, orange rind, juice, figs, butter and sugar and cook, stirring occasionally, an additional 5 minutes.
3. Remove from heat, pour into a bowl and allow to cool for 10 minutes.
4. After 10 minutes, using your hands, mix in the bread, parsley, salt and pepper.
Preheat oven to 400F.
5. Stuff the cavities of the Cornish hens with the stuffing. Tie the legs together.
6. Tuck 3 sprigs of thyme behind the tied legs. Rub all over with the olive oil and sprinkle with salt and pepper.
7. Place on a rack in a baking dish and roast for 40 minutes or until golden and cooked through.
Must remember to take them out of the freezer tonight so they can start thawing in the fridge.
Add to shopping list:
thyme sprigs
Italian parsley
white bread
butter
oranges
onions
1. In a non-stick skillet, heat the oil over med-high heat. Add the onion and garlic and cook about 5 minutes or until soft and golden.
2. Add the brandy, orange rind, juice, figs, butter and sugar and cook, stirring occasionally, an additional 5 minutes.
3. Remove from heat, pour into a bowl and allow to cool for 10 minutes.
4. After 10 minutes, using your hands, mix in the bread, parsley, salt and pepper.
Preheat oven to 400F.
5. Stuff the cavities of the Cornish hens with the stuffing. Tie the legs together.
6. Tuck 3 sprigs of thyme behind the tied legs. Rub all over with the olive oil and sprinkle with salt and pepper.
7. Place on a rack in a baking dish and roast for 40 minutes or until golden and cooked through.
Must remember to take them out of the freezer tonight so they can start thawing in the fridge.
Add to shopping list:
thyme sprigs
Italian parsley
white bread
butter
oranges
onions
