Grape Stuffed Cornish Game Hens With Orange Butter
|Cornish game hens||2|
|Finely grated orange peel||1 Tablespoon|
|Minced ginger||1 Teaspoon|
|Minced shallot||1 Teaspoon|
|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|
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.