Chicken Recipes

STUFFED CORNISH HENS

Port wine-soaked raisins, walnuts and mushrooms make an unusual stuffing for Rock Cornish hens.

INGREDIENTS
1 cup Port wine
1/3 cup raisins
1 tablespoon walnut oil
3 ounces mushrooms, minced
1 large celery stalk, minced
1 small onion, chopped
salt and pepper
1 cup fresh breadcrumbs
1/2 cup chopped walnuts
1 tablespoon each chopped fresh basil and parsley, or 2 tablespoons chopped parsley
1/2 teaspoon dried thyme
6 tablespoons butter, melted
4 Rock Cornish hens

SERVES 4

1. Preheat the oven to 350°F

2. In a small bowl, combine the Port wine and raisins and let soak for about 20 minutes.

3. Meanwhile, heat the oil in a nonstick pan. Add the mushrooms, celery, onion and 1/4 teaspoon salt and cook over low heat until softened, about 8—10 minutes. Set aside to cool.

4. Drain the raisins, reserving the Port wine. Combine the raisins, breadcrumbs, walnuts, basil, parsley and thyme in a bowl. Stir in the onion mixture and 4 tablespoons of the melted butter. Add 1/2 teaspoon salt and pepper to taste.

5. Fill the cavity of each bird with the stuffing. Do not pack down. Tie the legs together, to enclose the stuffing securely.

6. Brush the birds with the remaining butter and place in a baking dish just large enough to hold them comfortably. Pour on the reserved Port wine.

7. Roast, basting occasionally, for about 1 hour. Test by piercing the thigh with a skewer; the juices should run clear. Serve immediately with some of the juices.