Braised Cornish Hens
Submitted by bfergus
Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis is a showstopper, the kind of dish that makes guests stop mid-conversation when it hits the table.
Cornish hens are stuffed with a rustic mash of turnip, golden apple, and potato, seasoned with marjoram, thyme, nutmeg, and rosemary.
After a hard sear in clarified butter, a splash of Calvados (French apple brandy) hits the hot skillet, deglazing all those caramelized bits into a sticky, fragrant glaze.
Apple juice and chicken broth join the pan, and the hens braise until fork-tender, getting basted every ten minutes until the skin gleams.
Split them open on a platter, fan out some red and green apple wedges, tuck in a few sprigs of watercress, and you’ve got a centerpiece worthy of a French country dinner.
Chef’s Tips
- Pat the hens completely dry before searing. Moisture is the enemy of a golden, crispy skin. Use paper towels and don’t rush this step.
- Truss tightly after stuffing so the filling stays put and the hens hold their shape during braising.
- Baste religiously every ten minutes. This is what builds that lacquered, glossy finish on the skin.
- Calvados is worth seeking out, but applejack or regular brandy will work in a pinch. The apple flavor just won’t be quite as pronounced.
Ingredients
Directions
Position rack in center of oven and bake potatoes until tender, about 45 min.
Meanwhile, combine 1 cup broth with next 6 ingredients in heavy medium saucepan.
Cover and simmer until turnips and apple are tender, about 30 min.
Drain off any liquid and reserve.
Halve potatoes and scoop flesh into saucepan with turnip mixture.
Mash to lumpy texture. mix in 1 teaspoon oleo, salt and pepper.
Cook completely. Maintain oven at 425℉ (220℃).
Stuff turnip mixture into cavities of hens.
Skewer and lace closed. Truss hens to hold shape.
Heat clarified butter in large heavy skillet over high heat.
Pat hens dry.
Add to skillet and brown on all sides, 6 to 8 min.
Transfer hens to platter.
Pour calvados into skillet. Boil until reduced to rich brown glaze, scraping up any browned bits, about 20 seconds.
Mix in remaining ¾ cup broth, apple juice and any liquid reserved from turnips. Boil until thickened slightly, 4 to 5 min.
Return hens to skillet, breast side up. Baste generously with pan liquid.
Bake until hens are tender when pierced with fork, basting every 10 min. about 30 min.
Cook hens 15 min., basting frequently with pan drippings.
Remove pins and string.
Split each hen lengthwise. Transfer to heated platter.
Garnish with apple wedges and watercress.
Comments
