Ingredients with Measurements:
- 4 Cornish hens
- 1 cup dried currants
- 1 cup chicken broth
- 1/2 cup white wine
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh sage leaves
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Kitchen twine
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Rinse and pat dry the Cornish hens. Season with salt and pepper inside and out.
3. In a small bowl, mix together the dried currants, thyme, rosemary, sage, garlic, and melted butter.
4. Stuff each Cornish hen with the currant mixture and tie the legs together with kitchen twine.
5. Place the hens in a roasting pan and drizzle with olive oil.
6. Pour the chicken broth and white wine into the bottom of the roasting pan.
7. Roast the hens for 45-50 minutes or until the internal temperature reaches 165°F.
8. Baste the hens with the pan juices every 15 minutes.
9. Remove from oven and let rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 563
Fat: 29g
Saturated Fat: 10g
Cholesterol: 238mg
Sodium: 287mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 19g
Protein: 46g
Substitutions for ingredients:
- Dried cranberries can be substituted for dried currants.
- Chicken stock can be substituted for chicken broth.
- Red wine can be substituted for white wine.
Variations:
- Add chopped walnuts or pecans to the currant stuffing mixture.
- Use different herbs such as parsley, oregano, or basil.
- Substitute the Cornish hens with chicken breasts or thighs.
Tips and tricks:
- Make sure to tie the legs of the hens together to keep the stuffing inside.
- Baste the hens every 15 minutes to keep them moist.
- Let the hens rest for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place the hens in a baking dish and cover with foil.
- Bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the hens on a platter with roasted vegetables and potatoes.
- Garnish with fresh herbs such as thyme or rosemary.
Garnishes:
- Fresh herbs such as thyme or rosemary.
Pairings:
- Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes.
- Mashed potatoes or roasted potatoes.
Suggested side dishes:
- Green beans with almonds
- Wild rice pilaf
- Roasted asparagus
Troubleshooting advice:
- If the hens are browning too quickly, cover with foil.
- If the stuffing is not cooked through, bake the hens for an additional 10-15 minutes.
Food safety advice:
- Make sure the internal temperature of the hens reaches 165°F to ensure they are fully cooked.
- Wash hands and surfaces thoroughly before and after handling raw poultry.
Food history:
- Cornish hens are a type of small chicken that originated in Cornwall, England.
Flavor profiles:
- The sweet and tangy currant stuffing pairs well with the savory and juicy Cornish hens.
Serving suggestions:
- Serve with a glass of white wine or sparkling cider.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A