I'm a glutton for punishment, I think, when it comes to cooking. Instead of following the recipe, I tend to make things more complicated than they sometimes need to be. Take my stuffed chicken. I had a crazy idea that I'd make it fancier and wow the hubby.
See? Glutton for punishment.
What really sparked the idea was this video of someone deboning a chicken in less than ten minutes. Well, Hell! I can do that! As you might've expected...it took slightly longer than what I thought it would take...
Nevertheless, I plowed on despite almost butchering the hen and was pleased with the outcome. As for the recipe, I altered it just a little, working with things I had on had and/or needed to get rid of... That meant a handful of feta and some onion. I also seasoned the hen with more spices to give it a little more interest.
To save some time, I actually made the stuffing, rolled it, then stored it in the fridge until I was ready to cook it. By dinner time, bringing it to room temperature, searing it, then popping it in the oven was all I had to do besides making the sides to go along with it. Made for an easy dinner, lol.
Presentation-wise, this thing is a beaut! Not only does it slice nicely, but drizzling the pan juices just before serving really makes it wonderfully flavorful. I decided to serve this with some garlicky Brussels sprouts and some buttery mashed potatoes for some classic Americana. Dinner is served!
Cornish Hen with Mushroom-Leek Stuffing
(adapted from Whole Foods)
2-3 cloves garlic, minced
1 medium leek, thinly sliced (white and light green parts only)
1/4 cup onion, chopped
1 (4oz) can mushrooms, sliced (we use Giorgio chunky portabella)
1/2 cup plain or Italian breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup crumbled feta cheese
2 large sprigs fresh Italian parsley, chopped
1/2 tsp dried savory
1/2 tsp dried sage
1/2 tsp dried marjoram
1/2 tsp paprika, plus 1/2 tsp divided
1 (24oz) Cornish game hen, deboned
1/2 tsp garlic powder, divided
1/2 tsp onion powder, divided
salt and pepper, to taste
olive oil
Preheat the oven to 350°F.
Add oil in a large skillet over medium-high heat. Add garlic, leeks, and onion and cook until softened, about 5 minutes. Add mushrooms and cook until browned and liquid has evaporated, about 10 minutes. Remove from heat.
In a large bowl, combine bread crumbs, cheeses, herbs, and 1/2 tsp paprika. Add the leek mixture and 2 tbsp olive oil. Season with salt and pepper then mix to combine. Set aside.
Arrange hen skin-side down on a clean surface so that it lies open and flat. Drizzle a little oil, enough to lightly coat the hen. Season all over with remaining 1/2 tsp paprika, garlic powder, onion powder, then salt and pepper to taste.
Take stuffing and tightly pack towards the middle of the hen. Fold hen over the stuffing and snugly secure with either wooden skewers or kitchen twine, tucking the stuffing and the ends of the roll.
Add oil to a pan large enough to hold the stuffed hen. Sear the hen on high, turning slowly to evenly color to a golden brown. Transfer to a foil-lined sheet and transfer to preheated oven. Roast for 30 minutes or until internal temp reaches 155°F-160°F.
Transfer hen to a carving board, tent with foil and set aside for 10 minutes (hen will continue to cook as it rests). After the hen as rested, confirm internal temperature is safely at 165°F. Remove and discard skewers or twine, slice, and serve.
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