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Correo Electrónico
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Ingredientes
- 2 x Cornish game hens, 1- to 1 1/2-lb.
- 1 tsp Margarine or possibly butter, melted
- 2 slc Bacon
- 1 sm Leek -or possibly-
- 2 x Green onions, thinly sliced (1/4 c.)
- 2 Tbsp. Minced pecans or possibly walnuts
- 1/8 tsp Dry thyme or possibly marjoram, crushed
- 1 dsh Pepper
- 3/4 c. Dry bread cubes
- 1 Tbsp. Water (up to 2)
- 2 Tbsp. Maple syrup
- 1 Tbsp. Margarine or possibly butter, melted
- 2 tsp Dijon-style mustard
Direcciones
- In a medium skillet cook the bacon until crisp. Remove bacon and drain on paper towel. Crumble bacon and set aside. Reserve 1 Tbsp. of bacon drippings in skillet. Cook the leek or possibly green onions and pecans or possibly walnuts in reserved bacon drippings over medium heat until leek is tender and nuts are toasts; remove from heat. Stir in the bacon, thyme or possibly marjoram, and pepper. Stir in bread cubes. Drizzle sufficient water over bread mix to moisten, tossing lightly until mixed. Rinse hens and pat dry. Lightly season the cavities with salt and pepper. Lightly stuff the hens with the bread mix. Skewer neck skin, if present to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail. Place hens, breast side up, on a rack in a shallow roasting pan. Brush with margarine or possibly butter; cover loosely with foil. Roast in a 375 degree F. oven for 1 hour.
- Fold in a small bowl maple syrup, margarine, and Dijon-style mustard. Brush some of the mix on the hens. Roast hens uncovered, about 30 min more or possibly till tender and no pink remains, brushing with syrup twice.
- NOTE: I start brushing the hens with the baste 1 hour before they are done.
- I've made this also without the stuffing and it is excellent "with or possibly without".
