Season 2, Episode 7 (02.17.16)
[chef: Fritzie Reeves]
These tender little chicks can hang with the biggest of the birds. They are so elegant when prepared as a dinner for one, a romantic dinner for two or a multitude of guests at dinner party. They are never inappropriate on a dining menu. I truly believe this bird is the ultimate answer for the cook pondering what to prepare as the main course, be it a formal or an informal setting. They are small enough to not crowd a plate, and big enough to satisfy the heartiest appetite.
This Cornish Game Hen recipe couples with my savory cornbread and brown rice stuffing. You can make your own cornbread or opt to use an instant cornbread stuffing mix. It’s quick and easy.
After I make my pan of cornbread I blend it with cooked brown rice and fresh herbs and veggies. With the help of chicken broth, this trio of ingredients is blended and stuffed into our hen, roasted and finally garnished with fresh thyme, sage or cranberries. Whatever sides you opt in this meal, remember to always garnish your Cornish!
INGREDIENTS for STUFFING
• 3 Tbs butter
• ½ cup celery
• 1 cup onions
• ½ cup chives
• 1 cup cooked brown rice
• ½ chopped mushrooms
• 1 pkg instant cornbread stuffing mix or 2 cups of your favorite cornbread
• ½ tsp ground sage (optional)
• 2 cups of stock or 2 cups water with 2 chicken bouillon cubs
• ½ tsp Salt & Pepper
INGREDIENTS for HENS
• 4 Cornish game hens
• ¼ cup melted butter
• Salt & Pepper to taste
Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in onions, celery, and cornbread stuffing mix. Sauté 5 to 10 minutes. Mix in stock (or water) and 1/2 teaspoon salt and pepper. Bring to a boil. Reduce heat, cover
Add precooked brown rice
Preheat oven to 400 degrees F (200 degrees C).
Season the Cornish game hens inside and out with salt and pepper and stuff with the cornbread mixture. Place the hen’s breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.