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Grape Stuffed Cornish Game Hens With Orange Butter

Chicken.Maximus's picture
  Cornish game hens 2
  Finely grated orange peel 1 Tablespoon
  Minced ginger 1 Teaspoon
  Minced shallot 1 Teaspoon
For stuffing
  Butter 2 Tablespoon (1/4 Stick)
  Onion 1⁄2 , chopped to make 3/4 cup
  White bread slice 2 , crusts trimmed, cubed (Day Old)
  Minced fresh parsley 2 Tablespoon
  Dried thyme 1⁄2 Teaspoon
  Seedless red grapes/Black grapes 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Butter 2 Tablespoon, melted (1/4 Stick)
  Soy sauce 1 Tablespoon
  Salt To Taste

Make pocket in breast of each hen by carefully loosening skin with fingers.
Combine 2 tablespoons butter with orange peel, ginger and shallot in small bowl and mix until smooth.
Place half of butter mixture in each pocket and spread evenly by gently pressing down on skin with fingertips.
For stuffing: Melt 2 tablespoons butter in saucepan over low heat.
Add onion and saute until golden, about 7 minutes.
Add bread, parsley and thyme and mix well.
Blend in grapes.
Taste and season with salt and pepper.
Stuff hens with mixture and truss securely.
Position rack in lower third of oven and preheat to 425°F.
Combine melted butter and soy sauce in small bowl.
Brush over hens.
Arrange hens on sides on rack in roasting pan.
Roast 10 minutes.
Turn hens to other side and roast 10 minutes.
Reduce oven temperature to 375°F.
Turn hens breast side up and continue roasting until juices run clear when pricked with a fork, about 40 minutes.

Recipe Summary

Side Dish

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