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  • Total time: 80 mins
  • Active time: 45 mins
  • Yield: 4 Portions

Cornish Hen Preparation

Ingredients

2 each
organic cornish game hens
1 tbsp.
fresh parsley, chopped
1 tbsp.
fresh sage, chopped
1 tbsp.
fresh rosemary, chopped
1 tbsp.
fresh thyme, chopped
1½ tbsp.
fresh cracked black pepper, divided
1½ tbsp.
kosher salt, divided
1 cup
olive oil
½ cup (approx.)
canola oil

Method

  1. Butcher cornish hen; using boning knife remove breast from bone by cutting between breasts of bird along cartilage. Stay along ribs as close as possible making light cutting motion. Follow curve of ribs down until reaching backbone. Separate breast behind thigh. Repeat on other side.
  2. Remove top piece of wing bone by making slit on inside of wing and then snapping back wing to free from body; cut wing away.
  3. Combine chopped herbs, ½ tbsp. black pepper, ½ tbsp. salt and olive oil in bowl and whisk together.
  4. Place hens in large bowl and cover with marinade; refrigerate for 45—60 minutes.
  5. Remove hens from marinade and season each one liberally with ¼ tsp. each salt and pepper. Preheat large sauté pan over medium heat for 2 minutes. Add 3 tbsp. canola oil to pan. Place hens in pan skin-side down and cook for 3 minutes. Turn over and immediately place in pre-heated 400°F oven. Roast until internal temperature is 165°F or juices run clear when knife is inserted in breast (approx. 20 minutes).
    If you are not comfortable butchering a hen, ask your butcher to do it for you.

Savory Caramelized Bread Pudding Preparation

Ingredients

2 tbsp.
shallots, julienne
2 each
garlic cloves, minced
2 tbsp.
unsalted butter, divided
2 each
large eggs
¼ cup
whole milk
½ cup
gruyere cheese, grated, divided
1½ cups
fresh french bread, ½" dice
¼ tsp. each
fresh rosemary, thyme, sage, parsley; chopped
¼ tsp. each
kosher salt; black pepper

Method

  1. Place shallots and garlic with 1tbsp. butter in sauté pan and caramelize until golden brown.
  2. Whisk eggs, milk and ¼ cup gruyere in bowl. Add shallot-garlic mixture.
  3. Place French bread, herbs, salt and pepper in egg mixture and coat bread completely.
  4. Evenly divide mix into 4 silicone cupcake molds or 4- oz. ramekins that have been sprayed with nonstick spray. Place remaining cheese over tops. Cover each one individually with plastic wrap and aluminum foil; place on cookie sheet.
  5. Bake in preheated 400°F oven for 8 minutes. Remove plastic and foil and let bake an additional 8—10 minutes until tops get golden brown. Keep warm for service.

Haricot Verts Preparation

Ingredients

1 lb.
fresh haricots verts (French green beans)
2 tbsp.
butter, unsalted
½ tbsp.
shallots, minced
½ tbsp.
garlic, minced
½ cup
chicken stock or broth
1 tsp.
kosher salt
½ tsp.
black pepper

Method

  1. In pot of boiling water, blanch haricots verts until tender (approx. 2 minutes). Shock in ice-water bath to retain color.
  2. In large sauté pan over medium heat, add butter, shallots and garlic. Once garlic blossoms, add haricots verts and toss. Add chicken stock, salt and pepper. Warm throughout and set aside for plating.

Orange-Cranberry Relish Preparation

Ingredients

4 tbsp.
Grand Marnier
¾ cup
orange juice, fresh squeezed
¼ cup
cranberries, fresh
2 tbsp.
granulated sugar

Method

  1. In small pot, add Grand Marnier and let flame burn off alcohol.
  2. Add orange juice, cranberries and sugar. Reduce by two-thirds and strain. Reserve cranberries for relish (recipe follows) and sauce for plating.

Granny Smith Relish Preparation

Ingredients

Granny Smith apples, peeled, diced fine
Cranberries, from previous recipe

Method

  1. Mix together diced apples with cranberries from previous step. Set aside for plating.

Plating

  1. Place savory bread pudding in the middle of a heated dinner plate.
  2. Separate the breast from the leg and thigh and cut breast into thirds on an angle.
  3. Place fanned-out breast in front of the bread pudding; place the leg and thigh behind the bread pudding with their bones criss-crossing on top of the pudding.
  4. Add one-fourth of the haricots verts across the top of the bread pudding and between the 2 bones.
  5. Drizzle a line of orange-cranberry reduction in front of the breast and place a small scoop of the apple-cranberry relish alongside the breast.
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