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Ingredientes
- 2 x Cornish Hens
- 8 ounce Fresh mushrooms, perhaps a mix of white and "wild"
- 3 ounce Pancetta, thinly sliced and minced
- 2 x Cloves garlic, chopped
- 4 x Shallots - not green onions, minced
- 2 sprg fresh rosemary, minced
- 1/2 c. Plus 1/4 c. white wine
- 1/2 c. Chicken stock - canned or possibly fresh (double strength if you have it but not bouillon cubes as your sauce will be too salty!
- Â Â Extra virgin olive oil
- Â Â Butter
- Â Â Salt
- Â Â Pepper
Direcciones
- I like to stuff Cornish hens, roast them and serve them with a simply white wine, chicken stock reduction. This is, as usual, off the top of my head with approximate quantities.
- Preheat oven to 450 degrees F (yes, 450!). Saute/fry pancetta, shallots and mushrooms in extra virgin olive oil till the mushrooms are almost done, then add in the garlic and rosemary and continue to cook till the mushrooms are done. Add in 1/4 white wine and season with salt and pepper. Remove from heat and let cold till you can handle it.
- Stuff hens with mushroom mix, truss and rub the hens with extra virgin olive oil and butter till well coated. Season the hens entirely with salt and freshly grnd black pepper.
- Place the hens in a pan which can go in the oven and stovetop which is not much larger than hens (a 10-11 inch frying pan with a metal handle is ideal) and roast at 450 till they are done (45-55 min but keep an eye on them). Remove hens from pan and tent with foil. Remove most of the clear fat from the pan, making sure the caramelized bits and dark liquid stay in the pan. Place pan on medium high heat and once the liquid begins to bubble, deglaze with 1/2 c. white wine. Add in chicken stock and reduce by 1/2 over high heat. If there are any undissolved bits, strain your sauce.
- Serve one hen per person, spooning sauce overtop. Avoid serving this with anything which would soak up the sauce (like mashed potatoes) as there isn't much sauce and you will want it with the bird.
- This is nice with roasted potatoes and perhaps some green beans with butter.
