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Apple Stuffed Cornish Hens

Cummulative Rating
N/A
Servings
Makes 2 servings.
Difficulty
Involved

Ingredients

1/2 pound small white boiling onions, unpeeled
2 Cornish Game hens (about 1-1/2 pounds each)
Salt and freshly ground black pepper
1 McIntosh or Gala apple - peeled, quartered, and cored
2 Tablespoons unsalted butter
3 medium shallots, minced
2 cups gf chicken stock
3/4 cup unpasteurized apple cider
1/2 cup heavy cream
1-1/2 teaspoons cider vinegar
Chopped fresh parsley for garnish

Directions

In a medium saucepan of boiling water, blanch the onions for about 1 minute. Drain and transfer to a bowl of ice water to cool. Remove from ice water and peel off tough, outer skin.

Season the hens inside and out with salt and black pepper. Place 2 apple quarters in the cavity of each hen. Tie the legs closed with kitchen twine and tuck the wings underneath the body of each hen.

In a large Dutch oven, melt the butter over medium-high heat. Add the hens, breast side down, and cook, turning until nicely browned all over, about 10 minutes total. Transfer to a platter. Add the onions and shallots to the pan. Lower the heat to medium and cook, stirring frequently until golden, about 6 minutes. Using a wooden spoon, stir in the chicken stock and cider, scraping the bottom of the pan to loosen any browned bits; bring to a boil.

Return the hens to the pan, breast side up, and baste with the liquid. Cover and simmer over medium heat for about 45 minutes, basting occasionally and turning half way through. Transfer the hens to a broiling pan. Tent with foil.

Preheat the broiler. Skim the fat from the sauce. Stir in the cream and boil over moderately high heat until reduced to about 1-1/2 cups, about 15 to 20 minutes. Stir in the cider vinegar and simmer for an additional 2 minutes. Season with salt and black pepper and remove from the heat.

Broil the hens until nicely browned. Transfer the hens to serving plates and discard the twine. Spoon the onions and sauce over the hens and garnish with chopped fresh parsley.

Recipe adapted from Food & Wine Magazines.