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French Cornish Game Hen
(Roasted Cornish Game Hen glazed in a French Herb Butter served with Quail Egg Stuffing, Garlic Dill Mashed Potatoes and Corn on the Cob, for a little taste of France)
**Easy Difficulty**
Serves 2
For Cornish Game Hens
2 Cornish Game Hens, innards removed
6 Tbsp / 90 g unsalted Butter, soften at room temperature.
2 Tbsp / 30 g fresh Oregano, chopped
2 Tbsp / 30 g fresh Sage, chopped
1 ½ / 20 g Tbsp fresh Dill, chopped
3 Tbsp / 45 g fresh Garlic, minced
3 Tbsp / 45 g fresh Shallots, minced
Pinch of Salt to taste
For Quail Egg Stuffing
1 Dozen (12) Quail Eggs, hard boiled, shells removed
6 thick slices of wheat Bread, lightly toasted, and blitzed in a food processor
3 Tbsp / 45 g Butter
1 cup / 130 g Onions, diced
½ cup / 65 g Carrots, peeled, diced
½ cup / 65 g Celery, diced
1 Tbsp / 15 g Garlic, minced
2 Tbsp / 30 g Sage, chopped
1 cup / 230 ml Quail Broth
Pinch of Salt and White Pepper to taste
For Garlic Dill Mashed Potatoes and Corn on the Cob
4 Large Potatoes, cleaned & peeled
2 Tbsp / 30 g Chives
3 Tbsp / 45 g fresh Garlic, roasted or seared
2 Tbsp / 30 g fresh Dill
3 ½ Tbsp / 55 g unsalted Butter
¼ cup / 60 ml Heavy Cream
½ cup / 120 ml Quail Broth
Pinch of Salt to taste
2 portions of Corn on the Cob for 2 people
1.) In a bowl, mix together the soften Butter, Oregano, Sage, Dill, Garlic, and Shallots until the ingredients are well incorporated. Season with a pinch of salt to your taste. Then rub this butter Herb mixture all over both Cornish Game Hens. Don’t forget to get under the skin, around their limbs and inside the Hens’ insides. Place the Hens in a deep roasting pan so the juices won’t spill while cooking.
2.) In an oven preheated to 375 degrees F / 190 degrees C. place the roasting pan with the Cornish Game Hens inside, and roast for 1 hour. Every 20 mins, open up the oven and baste the Cornish Game Hens with the melted juices to keep the Cornish Game Hens nice and juicy. Try to baste the poultry quickly as to not leave the meat out of the oven for too long. Cook until the internal temperature of the meat is at or above 165 degrees F / 75 degrees C. If you are a foodie and/or love to cook, and don’t have a kitchen thermometer yet, then Get One, silly! Let them rest for 10 min before serving.
3.) As the Cornish Game Hens cook, next prepare the stuffing. In a medium pot set on medium high heat on the stove, melt the butter and add in Garlic. Brown the Garlic and then add in your Mirepoix; the Onions, Carrots, and Celery. Then add in your toasted Bread crumbs you made earlier in a food processor.
4.) Mix the bread crumbs, and aromatics together, and then add in the Quail Broth. You may need to use a little more if the Stuffing isn’t soften to your preference. You can make a crunchier stuffing by using less Quail Broth as well. Cook the Stuffing until it softens. Approx 4 min. Then pour in your hardboiled, and peeled Quail eggs, and Sage. Gently mix the stuffing together as not to break open the eggs. Add Salt and white Pepper to your liking. Set aside.
5.) Boil your potatoes in a large pot with water set at high heat until the potatoes fall apart easily with a fork. Reduce heat to low, drain through a strainer and then return the potatoes to the pot. Mash the Potatoes with a potato masher and add in Quail Broth, Butter, Heavy Cream, roasted Garlic, Dill, and Chives. Continue to mash and mix the potatoes to your desired consistency. Ad salt to preferred taste.
6.) Boil the Corn on the cob until the corn is cooked through. When the Cornish Game Hens, Stuffing, and Mashed Potatoes are all ready, place the Cornish Game Hen on a plate, and stuff the poultry with the Stuffing. Serve with a side of the Mashed Potato, and Corn on the Cob. Enjoy!
Extra Info:: There is this cliché that French food always has to be so complicated, and involved. While it’s true some French dishes can get tedious, there are so many beautiful French recipes cooked simply. I love the rich flavors of French cuisine and how they combine Sage, Garlic, and Dill, and lets not forget BUTTER! Oh. Em. Gee. Butter. X3 So good. I always use unsalted butter because I can control how much salt content my dishes have. You should get in the habit of buying only unsalted butter if you haven’t gotten into that habit already.
For the Stuffing, I use quail eggs not only for some fun texture, but for the subtle gamey flavor. I thought a good time to use the culinary term Mirepoix would be for this French Recipe since Mirepoix is the French word for a mixture made up of 50% Onions, 25% Carrots, and 25% Celery. The word was coined by a General or a Duke, or some person of importance, named Charles DeLevis from a town in France called Mirepoix. At least if my memory is working correctly. If anyone can correct me on that fact, please do so. I’m a Chef, not a Historian. XD
You can make Quail Broth by using Quail bones. You can buy Quail from your local Butcher, or Game Meat provider. When you boil the Quail Bones, be sure to boil the Quail Skin as well. It’s delicious!
Cornish Game Hen, although has the word Game in its title, isn’t actually a Game Fowl at all, and is farm raised like other types of chicken. Also, Cornish Game Hens can be either male or female even if they are labelled as Hens at your grocery store. Cornish Game Hens make for great party entrees because each person gets their own individual Chicken. No need to carve a large bird and have people fight over the white meat or the dark meat. Everyone gets a little bit of everything! Plus, it’s fun watching your guests get all messy. It’s a humbling experience because you put away snootiness, and just dig right in with your hands. That’s how to do it properly! Messy foods are sometimes the best foods. Take care and Happy Eating!
Look! You can do everything all at once!
http://www.furaffinity.net/view/11298946/
(Roasted Cornish Game Hen glazed in a French Herb Butter served with Quail Egg Stuffing, Garlic Dill Mashed Potatoes and Corn on the Cob, for a little taste of France)
**Easy Difficulty**
Serves 2
For Cornish Game Hens
2 Cornish Game Hens, innards removed
6 Tbsp / 90 g unsalted Butter, soften at room temperature.
2 Tbsp / 30 g fresh Oregano, chopped
2 Tbsp / 30 g fresh Sage, chopped
1 ½ / 20 g Tbsp fresh Dill, chopped
3 Tbsp / 45 g fresh Garlic, minced
3 Tbsp / 45 g fresh Shallots, minced
Pinch of Salt to taste
For Quail Egg Stuffing
1 Dozen (12) Quail Eggs, hard boiled, shells removed
6 thick slices of wheat Bread, lightly toasted, and blitzed in a food processor
3 Tbsp / 45 g Butter
1 cup / 130 g Onions, diced
½ cup / 65 g Carrots, peeled, diced
½ cup / 65 g Celery, diced
1 Tbsp / 15 g Garlic, minced
2 Tbsp / 30 g Sage, chopped
1 cup / 230 ml Quail Broth
Pinch of Salt and White Pepper to taste
For Garlic Dill Mashed Potatoes and Corn on the Cob
4 Large Potatoes, cleaned & peeled
2 Tbsp / 30 g Chives
3 Tbsp / 45 g fresh Garlic, roasted or seared
2 Tbsp / 30 g fresh Dill
3 ½ Tbsp / 55 g unsalted Butter
¼ cup / 60 ml Heavy Cream
½ cup / 120 ml Quail Broth
Pinch of Salt to taste
2 portions of Corn on the Cob for 2 people
1.) In a bowl, mix together the soften Butter, Oregano, Sage, Dill, Garlic, and Shallots until the ingredients are well incorporated. Season with a pinch of salt to your taste. Then rub this butter Herb mixture all over both Cornish Game Hens. Don’t forget to get under the skin, around their limbs and inside the Hens’ insides. Place the Hens in a deep roasting pan so the juices won’t spill while cooking.
2.) In an oven preheated to 375 degrees F / 190 degrees C. place the roasting pan with the Cornish Game Hens inside, and roast for 1 hour. Every 20 mins, open up the oven and baste the Cornish Game Hens with the melted juices to keep the Cornish Game Hens nice and juicy. Try to baste the poultry quickly as to not leave the meat out of the oven for too long. Cook until the internal temperature of the meat is at or above 165 degrees F / 75 degrees C. If you are a foodie and/or love to cook, and don’t have a kitchen thermometer yet, then Get One, silly! Let them rest for 10 min before serving.
3.) As the Cornish Game Hens cook, next prepare the stuffing. In a medium pot set on medium high heat on the stove, melt the butter and add in Garlic. Brown the Garlic and then add in your Mirepoix; the Onions, Carrots, and Celery. Then add in your toasted Bread crumbs you made earlier in a food processor.
4.) Mix the bread crumbs, and aromatics together, and then add in the Quail Broth. You may need to use a little more if the Stuffing isn’t soften to your preference. You can make a crunchier stuffing by using less Quail Broth as well. Cook the Stuffing until it softens. Approx 4 min. Then pour in your hardboiled, and peeled Quail eggs, and Sage. Gently mix the stuffing together as not to break open the eggs. Add Salt and white Pepper to your liking. Set aside.
5.) Boil your potatoes in a large pot with water set at high heat until the potatoes fall apart easily with a fork. Reduce heat to low, drain through a strainer and then return the potatoes to the pot. Mash the Potatoes with a potato masher and add in Quail Broth, Butter, Heavy Cream, roasted Garlic, Dill, and Chives. Continue to mash and mix the potatoes to your desired consistency. Ad salt to preferred taste.
6.) Boil the Corn on the cob until the corn is cooked through. When the Cornish Game Hens, Stuffing, and Mashed Potatoes are all ready, place the Cornish Game Hen on a plate, and stuff the poultry with the Stuffing. Serve with a side of the Mashed Potato, and Corn on the Cob. Enjoy!
Extra Info:: There is this cliché that French food always has to be so complicated, and involved. While it’s true some French dishes can get tedious, there are so many beautiful French recipes cooked simply. I love the rich flavors of French cuisine and how they combine Sage, Garlic, and Dill, and lets not forget BUTTER! Oh. Em. Gee. Butter. X3 So good. I always use unsalted butter because I can control how much salt content my dishes have. You should get in the habit of buying only unsalted butter if you haven’t gotten into that habit already.
For the Stuffing, I use quail eggs not only for some fun texture, but for the subtle gamey flavor. I thought a good time to use the culinary term Mirepoix would be for this French Recipe since Mirepoix is the French word for a mixture made up of 50% Onions, 25% Carrots, and 25% Celery. The word was coined by a General or a Duke, or some person of importance, named Charles DeLevis from a town in France called Mirepoix. At least if my memory is working correctly. If anyone can correct me on that fact, please do so. I’m a Chef, not a Historian. XD
You can make Quail Broth by using Quail bones. You can buy Quail from your local Butcher, or Game Meat provider. When you boil the Quail Bones, be sure to boil the Quail Skin as well. It’s delicious!
Cornish Game Hen, although has the word Game in its title, isn’t actually a Game Fowl at all, and is farm raised like other types of chicken. Also, Cornish Game Hens can be either male or female even if they are labelled as Hens at your grocery store. Cornish Game Hens make for great party entrees because each person gets their own individual Chicken. No need to carve a large bird and have people fight over the white meat or the dark meat. Everyone gets a little bit of everything! Plus, it’s fun watching your guests get all messy. It’s a humbling experience because you put away snootiness, and just dig right in with your hands. That’s how to do it properly! Messy foods are sometimes the best foods. Take care and Happy Eating!
Look! You can do everything all at once!
http://www.furaffinity.net/view/11298946/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 192 kB
The Cornish Game Hens I purchased were also frozen, so if your grocery store has them frozen that's perfect. Buy some and keep them in your freezer for whenever you need them. Since they are smaller than regular chicken you thaw them out in a larger bowl kept on the bottom shelf of your fridge. Just left them for two days or so and they'll be ready to cook.
As for Quail eggs, you can try specialty stores. I find them a lot in Asian Grocery Stores, or at places like Whole Foods and Sprouts. You can also find them in jars sometimes, but they tend to tasted very pickle-like even when you wash off the brine. Hope this helps!
As for Quail eggs, you can try specialty stores. I find them a lot in Asian Grocery Stores, or at places like Whole Foods and Sprouts. You can also find them in jars sometimes, but they tend to tasted very pickle-like even when you wash off the brine. Hope this helps!
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