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Roast Game Hens with Corn Bread Stuffing

 

 


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Roast Games Hens with
Corn Bread Stuffing


iconicon
An American Bounty:
Great Contemporary Cooking from
the Culinary Institute of America
icon
The Culinary Institute of America, 1995,
Rizzoli International Publications

Alibris 


“Here is a twist on the classic Sunday [or Holiday]
dinner, with a ‘Southwestern’ appeal.”

Makes 4 servings

2 game hens, trimmed of all extra fat
1 lemon, thickly sliced
2 garlic cloves, split
Salt to taste
Freshly ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
1 leek, white part only, diced (optional)
1 celery stalk, diced
1 carrot, diced
2 1/2 cups chicken broth [stock]
or as needed
3 tablespoons plumped raisins
2 tablespoons chopped fresh parsley
2 cups cubed corn bread
1/2 cup corn kernels (fresh or frozen)
1 plum tomato, peeled, seeded, and diced
2 teaspoons cornstarch, diluted in
a little cold water (optional)

1. Rinse the game hens with cool water, pat dry, and rub well with lemon
and garlic. Season with salt and pepper.
2. Heat the oil in a skillet over medium heat. Add the onion, leek, celery,
and carrot, and cook, stirring until the vegetables are evenly coated
with oil. Cover the skillet and continue to cook over low heat for
about 10 to 12 minutes.
3. Remove the cover, add 1/2 cup of the broth and the raisins and
parsley; simmer for 5 minutes.
4. Remove the skillet fro the heat and add the corn bread; stir to combine
and moisten the corn bread. Transfer the corn bread stuffing to a shal-
low dish, spread it in an even layer, and let it cool to room temperature. Preheat the oven to 350 degrees F.
5. Spread the cooled stuffing into the birds; fill them but do not
pack tightly.
6. Set the birds on a rack in a roasting pan or dish, Add about 1/2 inch
of water to the pan, and cover loosely with foil, tenting the hens.
7. Roast the hens in the preheated oven for about 1 hour, to an internal temperature of 165 degrees F, or until the juices released when the
thigh is pierced run clear.
8. Transfer to a platter, cover loosely with foil, and keep warm while preparing the sauce.
9. Place the roasting pan over medium heat and bring the contents to a simmer. Carefully skim off as much fat as possible. Allow the liquid
to reduce slightly, then add the corn and diced tomato; simmer for
10 minutes. Add the diluted cornstarch to thicken the sauce and
season to taste with salt and pepper.
10. Carve the hens into pieces and serve with the sauce.

Variation:
Add the corn and tomatoes to the stuffing mixture and instead of
stuffing the birds with it, use it as a bed for them as they roast.
The stuffing can be used for a 5- to 6-pound roasting chicken.
Increase the roasting time by about 40 minutes.

 
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