Rock Cornish Hens with Mushroom Stuffing

Automne 2004
food and drink

BY: Lucy Waverman

Some people like a whole hen, others a half. This recipe makes 3 hens - one half per person with another quarter for seconds.

1 tbsp (15 mL) chopped fresh tarragon
1 tsp (5 mL) grated lime rind
¼ cup (50 mL) butter
1 tbsp (15 mL) honey
Salt and freshly ground pepper
3 Cornish Hens

2 tbsp (25 mL) olive oil
½ cup (125 mL) pancetta, finely chopped
½ cup (125 mL) chopped shallots
3 cups (750 mL) chopped Portobello mushrooms
1 tbsp (15 mL) chopped fresh tarragon
½ cup (125 mL) whipping cream
½ cup (125 mL) breadcrumbs
Salt and freshly ground pepper

1. Preheat oven to 400°F (200°C).

2. Combine tarragon, lime rind, butter, honey, salt and pepper. Spread over the skin of the birds.

3. For stuffing; heat oil in skillet over medium heat. Add pancetta and sauté for 2 minutes or until pancetta begins to crisp. Stir in shallots and sauté for 1 minute longer. Add mushrooms and tarragon and sauté until mushrooms exude their juice, about 5 minutes. Pour over cream and bring to boil. Boil until cream thickens. Remove from heat and stir in breadcrumbs, season with salt and pepper to taste. Cool.

4. Divide mixture between the birds, and stuff. Skewer opening closed and tie legs together.

5. Place on rack over roasting pan and bake for 45 to 55 minutes or until skin is crisp and browned and juices run clear. Brush hens with roasting juices halfway through cooking time. Serve with Roasted Plum Salsa (recipe follows).

Serves 4

Roasted Plum Salsa
¼ cup (50 mL) balsamic vinegar
2 tbsp (25 mL) honey
¼ tsp (1 mL) cayenne
4 plums, diced in 1-inch (2.5-cm) pieces
1 cup (250 mL) chopped red onion
¼ cup (50 mL) chopped mint
2 tbsp (25 mL) lime juice or to taste
Salt and freshly ground pepper

1. Preheat oven to 400°F (200°C).

2. Combine balsamic vinegar, honey and cayenne in small pot. Bring to boil and boil 2 minutes  or until slightly thickened.

3. Toss plums with balsamic glaze, place in baking dish and roast in oven for about 20 minutes, or until tender. Toss occasionally while roasting.

4. Remove from oven and combine with red onion and mint and lime juice. Season with salt and pepper. Serve beside hens.

What to Serve

Stock Type249433