Matzo-stuffed Cornish Game Hens

 

For some reason, you never see Cornish hens in restaurants anymore. Too bad, because this recipe, stuffing the birds with matzo and chicken livers and serving them with chicken jus (a brown chicken stock reduced to a glaze consistency), is a winner.

What you will need

2 lb. uncooked chicken bones

1 Tbs. canola oil

2 celery ribs, chopped

1 medium yellow onion, chopped

1 carrot, chopped

2 garlic cloves

2 sprigs fresh thyme

12 black peppercorns

1 cup dry red wine (such as Cabernet Sauvignon—an inexpensive one is fine)

1 Tbs. tomato paste

1 tsp. kosher salt

1 cup chicken livers (about 7 oz.)

1/4 cup canola oil

1 large yellow onion, cut into 1/4-inch dice

3 celery ribs, cut into 1/4-inch dice

3 garlic cloves, minced

2 tsp. chopped fresh sage

1/2 tsp. kosher salt

1/8 tsp. freshly ground black pepper

3 matzo crackers (full sheets), crushed into pieces

4 Cornish game hens

2 Tbs. olive oil

4 Tbs. unsalted butter (1/2 stick), cut into small pieces

Kosher or fine sea salt

Freshly ground black pepper

2 carrots, coarsely chopped

2 celery ribs, coarsely chopped

1 medium yellow onion, coarsely chopped

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