| Cuisine: French | Type: Main Course | Serves: |
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Source:
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Bon Appetit, November 1999 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 large croissants, cut into 1/2 inch pieces 1-1/2 tbs. butter 1-1/4 cups chopped onion 3 tbs. chopped fresh sage 3 tbs. chopped fresh thyme 2-1/4 cups chicken stock or canned chicken broth 2/3 cup hazelnuts, toasted, coarsely chopped 4 Cornish game hens, rinsed and patted dry 1/2 cup chopped shallots 3 tbs. olive oil 1 tbs. flour |
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Instructions:
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1. Preheat oven to 350°F. Arrange croissant pieces on baking sheet. Bake until golden and crisp, about 8 minutes. Transfer to large bowl. Maintain oven temperature. 2. Melt butter in heavy medium skillet over medium heat. Add onion, 1 tablespoon sage and 1 tablespoon thyme and saute until onion is soft, about 8 minutes. Add onion mixture to toasted croissants. Mix in 1/4 cup chicken stock and hazelnuts. Season stuffing to taste with salt and pepper. 3. Spoon 1/4 of stuffing into each hen. Mix shallots, olive oil and remaining 2 tablespoons sage and 2 tablespoons thyme in small bowl. Rub mixture all over outside of hens. Tie legs together with string to hold shape. Arrange hens on large rimmed baking sheet. Bake until golden brown and cooked through, about 1 hour 15 minutes. Tent with foil. 4. Scrape pan juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Add enough chicken stock to degreased pan juices to measure 2 cups liquid. Pour liquid into medium saucepan. Mix reserved 1 tablespoon fat and 1 tablespoon flour in small bowl to form a smooth paste; whisk into stock mixture. Boil until reduced to generous 1 cup, about 8 minutes. Serve gravy with hens. |
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Related recipes:
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None |
2004-06-10