Herb-Rubbed Cornish Hens
Preparation Time: 20 min
Cooking Time: 1 hour
Serves 4
INGREDIENTS
- 4 Cornish hens, about 1 lb. each
- 1 – 14 oz can Reese Artichoke Hearts, coarsely chopped
- ½ cup Reese Home-Style Garlic Butter Croutons, coarsely chopped
- 1 tbsp DaVinci Extra Virgin Olive Oil
- 1 tbsp unsalted butter
- ½ small onion, finely diced
- 1 stalk celery, diced
- ¼ cup chicken broth
- 1 lemon, juice and zest
- 2 eggs, separated
- 1 tsp fresh tarragon, minced
- 1 tbsp fresh parsley, minced
- 2 tsp fresh chives, thinly sliced
- Salt and pepper, to taste
DESCRIPTION
This flavorful dish is perfect for a special occasion dinner, or if you are feeling like trying something new!
DIRECTIONS
Filling:
1. Preheat the oven to 375°F.
2. In a skillet, slowly heat the butter and oil until the butter has melted.
3. Add onion and sauté until translucent, about 5–7 minutes. Add celery and cook for 2–3 minutes more.
4. Add the croutons, chicken broth, lemon zest, and juice. Heat briefly until the croutons take in most of the liquid. Add artichoke hearts and stir slowly. Season with salt and pepper to taste.
5. Allow mixture to cool to room temperature and stir in the egg yolks.
Cornish Hens:
1. Stuff each bird with ¼ of the artichoke mixture and tie the legs with a small piece of butcher’s twine.
2. Brush the skin of each hen with egg whites.
3. In a small bowl, combine the fresh herbs, sea salt, and pepper and season each bird generously.
4. In a large roasting pan, gently place each bird, leaving a little room between each of them. Roast in the oven for 45–60 minutes, or until the thickest part of the breast reaches 170°F with a meat thermometer.
1. Preheat the oven to 375°F.
2. In a skillet, slowly heat the butter and oil until the butter has melted.
3. Add onion and sauté until translucent, about 5–7 minutes. Add celery and cook for 2–3 minutes more.
4. Add the croutons, chicken broth, lemon zest, and juice. Heat briefly until the croutons take in most of the liquid. Add artichoke hearts and stir slowly. Season with salt and pepper to taste.
5. Allow mixture to cool to room temperature and stir in the egg yolks.
Cornish Hens:
1. Stuff each bird with ¼ of the artichoke mixture and tie the legs with a small piece of butcher’s twine.
2. Brush the skin of each hen with egg whites.
3. In a small bowl, combine the fresh herbs, sea salt, and pepper and season each bird generously.
4. In a large roasting pan, gently place each bird, leaving a little room between each of them. Roast in the oven for 45–60 minutes, or until the thickest part of the breast reaches 170°F with a meat thermometer.