Matzo-Stuffed Cornish Game Hens

or maybe some reason, you do not notice Cornish hens in restaurants any longer. Far too bad, because this particular healthy recipe, stuffing the birds with matzo and chicken livers and serving them with chicken jus (a brown chicken stock reduced to a glaze consistency), is actually a winner.

Ingredients

For the roasted chicken jus two lb. uncooked chicken bones
One Tbs. canola oil
Two celery ribs, chopped
One medium yellow onion, chopped
One carrot, chopped
Two garlic cloves
Two sprigs fresh thyme
Twelve black peppercorns
one cup dry red wine (such as Cabernet Sauvignon – a cheap you are fine) One Tbs. tomato paste
One tsp. kosher salt
For the stuffing one cup chicken livers (aproximatelly seven oz.)
1/4 cup canola oil
One considerably large yellow onion, cut into 1/4 inch dice
Three celery ribs, cut into 1/4 inch dice
Three garlic cloves, minced two tsp. chopped fresh sage
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Three matzo crackers (full sheets), crushed into pieces
For the hens
Four Cornish game hens two Tbs. olive oil
Four Tbs. unsalted butter (1/2 stick), cut into pieces that are tiny
Fine sea salt or perhaps kosher
Freshly ground black pepper
Two carrots, coarsely chopped
Two celery ribs, coarsely chopped
One medium yellow onion, coarsely chopped

Preparation

Make the jus Preheat the oven to 325°F. Place the bones in a roasting pan and drizzle with the engine oil. Roast, stirring many times so that they cook well, until the bones turn light golden brown – thirty to forty minutes total. Leaving the oven on, transport the bones to a paper towel lined plate to drain and wipe the pan dry. Return the roasted bones to the pan; pour peppercorns, thyme, garlic, carrots, onions, and the celery . Pour in the wine and add in the tomato paste and salt. If appropriate, bring water to cover. Return the pan to the oven and cook for four hours, including water as needed to have the bones covered.
Put the solution from the pan by way of a a mesh strainer into a small saucepan; discard the bones. Bring the solution to boiling over medium heat and boil lightly until it’s reduced to 2 1/2 cups, skimming off any impurities. Transfer the jus to a storage container.
Make the stuffing In order to thoroughly clean the livers, make use of the idea of a sharp paring knife to get rid of the sinew which runs into the meat and trim off the yellow spots or maybe unevenly colored areas. Rinse the livers under cool running water and pat them dry completely with paper towels. Coarsely chop the livers into 1/2 inch pieces. Heat the oil in a big saute pan over medium heat. Put garlic, celery, and the onions, cook for two minutes; lower the heat to medium low and continue cooking until the veggies are actually translucent and start to soften – six to eight minutes. Add pepper, salt, sage, and the livers ; saute until the livers are actually cooked – aproximatelly five minutes. Transfer the combination to a paper towel lined plate to drain. Place the crushed matzos in a medium bowl; pour the liver blend and blend well with a wooden spoon. Try the stuffing and also put in additional salt or even pepper in case you wish
Stuff and roast the hens Trim any extra fat from the hens; wash them under water that is cool and pat dry out with paper towels. Set apart.
Blend the carrots, celery, and onions in the bottom part of a roasting pan big enough to carry all four hens.
Preheat the oven to 400°F. Loosely pack the cavity of each hen with stuffing. Drizzle 1 1/2 tsp. oil over each hen and run into skin. Sprinkle each hen with pepper and salt. Truss the hens with twine (tie the legs together, tuck the wings under the backs). Place the hens, breast up, in the roasting pan, on the bed of cut vegetables. Dot each with the butter, dividing equally. (If there’s extra stuffing, insert it in the ideal size casserole or maybe ramekin; put it to the oven with the hens about halfway through the roasting time.)
Place the pan in the oven and roast for ten minutes, lower the heat to 325°F. Roast for forty minutes more, until done (the internal heat of the thigh should register 160° on an instant read thermometer), checking from time to time that the hens are actually browning evenly and rotating the pan 180 degrees about halfway through the baking time.
Make the sauce and serve Transfer the hens to a cutting cover and board with foil to stay hot. Transfer the greens and pan juices to a small saucepan and then add one cup of the roasted chicken jus. Bring to simmering over medium heat; simmer for ten minutes. Strain the sauce through a fine mesh strainer into one more pan or even serving pitcher; discard the solids as well as always keep the sauce warm.
Slice the thighs, legs, as well as breast meat from each hen – as you’d when carving a turkey. Carefully spoon the stuffing from inside each hen and put on own plates. Arrange the beef from a single hen in addition to the stuffing on every plate. Spoon the sauce over the top and serve.
the brand new jewish table: modern day seasonal recipes for dishes that are classic

Leave a Reply

Your email address will not be published. Required fields are marked *