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Receta Cornish Hens With Oregano Pesto And Quinoa Stuffing
by Global Cookbook

Cornish Hens With Oregano Pesto And Quinoa Stuffing
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1/2 x onion, minced
  • 1 stalk celery, (including leaves), diced
  • 2 x carrot, finely, minced
  • 1/2 c. quinoa
  • 1 c. warm water or possibly 1 c. vegetable stock
  • 1 x bay leaf
  • 1 Tbsp. grated lemon, rind
  • 1 Tbsp. lemon, juice
  • 1/2 c. frzn peas, thawed
  • 1 pch salt
  • 1 pch pepper Oregano Pesto
  • 3/4 c. packed fresh parsley, sprigs
  • 1/4 c. packed fresh oregano, leaves
  • 1/4 c. freshly grated parmesan cheese
  • 1/3 c. extra virgin olive oil
  • 2 clv garlic, chopped Cornish Hens
  • 4 x 1 1/2 pound cornish hen
  • 3 Tbsp. butter, melted
  • 1 pch salt
  • 1 pch pepper
  • 1 c. chicken stock
  • 4 whl heads garlic

Direcciones

  1. In saucepan, heat oil over medium heat; cook onion, celery and carrots, stirring often for 10 min.
  2. In strainer, rinse quinoa under cool water; drain well and add in to pan.
  3. Cook, stirring, for 1 minute.
  4. Add in water, bay leaf and lemon rind and juice; bring to boil.
  5. Reduce heat to medium low, cover and simmer for 15 to 20 min or possibly till liquid is absorbed and quinoa is tender.
  6. Throw away bay leaf.
  7. Stir in peas; season with salt and pepper.
  8. Oregano Pesto:In food processor, finely chop together parsley, oregano and Parmesan.
  9. With motor running, drizzle in oil till thick paste forms.
  10. Stir in garlic.
  11. Gently stir 1/4 c. (50 mL) into quinoa stuffing mix.
  12. Cornish Hens:Cut neck from each hen; rinse and pat dry inside and out.
  13. Spoon 3/4 c. (175 mL) stuffing into cavity of each hen; fold skin over and secure with poultry pin.
  14. Place remaining stuffing in baking dish; cover with foil.
  15. Tie legs together; tuck wings under back.
  16. Starting at neck end, loosen skin from each breast and thigh to create pocket.
  17. Stuff remaining pesto into pockets, patting to spread over breast and thigh.
  18. Place, breast side up, with just wings touching, on rack on rimmed baking sheet.
  19. Brush with 2 Tbsp. (25 mL) of the butter; sprinkle with salt and pepper.
  20. Pour in stock and 1 c. (250 mL) water. Roast at 375 degrees F (190 degrees C), basting once, for 30 min.
  21. Cut tops from garlic heads; brush with remaining butter. Add in to rack.
  22. Roast for 45 to 60 min or possibly till juices run clear when thigh is pierced and meat thermometer registers 185 degrees F (85 degrees C).
  23. Transfer to platter; tent with foil. Let stand for 10 min.
  24. Bake remaining stuffing. Raise oven temperature to 425 degrees F (220 degrees C) for 10 min or possibly till warm.
  25. Meanwhile, pour pan juices into saucepan; skim off fat.
  26. Squeeze 2 of the roasted garlic cloves into pan; mash with fork. Boil for 1 to 2 min or possibly till reduced to 3/4 c. (175 mL); strain.
  27. To serve, cut hens along each side of backbone; throw away backbone.
  28. Cut through breastbone into halves.
  29. Serve with stuffing, garlic and pan juices.