fbpx

Recipe by Chavi Feldman

Sweet and Pungent Cornish Hens

()
add or remove this to/from your favorites
Sweet and Pungent Cornish Hens
Meat Meat
Medium Medium
4 Servings
Allergens

Contains

- Soy - Sesame
2 Hours
Diets
- Gluten Free

Here’s an easy way to elevate the humble chicken and turn it into something special when company’s coming.

Ingredients

Cornish Hens

  • 2 Cornish hens

  • kosher salt, to taste

  • black pepper, to taste

  • garlic powder, to taste

  • onion powder, to taste

  • 2 tablespoons olive oil

Stuffing

  • 1 cup Gefen Dried Cranberries

  • 1 cup crispy fried onions

  • 6 ounces (170 grams) pastrami, finely diced

  • 1/2 cup cooked quinoa

Glaze

  • everything spice, for topping

Directions

Prepare the Cornish Hens

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Clean hens and pat dry. Season generously with salt, pepper, garlic powder, and onion powder.

3.

Drizzle olive oil over the hens and rub into the chicken very well, being sure to get under the skins to distribute spices all over.

Prepare the Stuffing

1.

Place dried cranberries and crispy fried onions into the food processor. Process using the S-blade until finely chopped.

2.

Place into a bowl along with the pastrami, quinoa, duck sauce, and ketchup. Mix well.

3.

Stuff each hen with half of the mixture and place them side by side into a deep baking pan. Set them close together so they shouldn’t lose their shape during baking.

Prepare the Glaze

1.

Place duck sauce, ketchup, and soy sauce into a bowl, whisking well to combine.

2.

Spread a few spoonsful of glaze under the chickens’ skins, and spoon about half of the glaze over the top.

Roast

1.

Place into the oven, uncovered, and roast for 25 minutes.

2.

Remove pan from oven and spoon some additional glaze over the top of each hen. Sprinkle generously with everything spice and return to oven for an additional 50 minutes.

3.

Allow to rest several minutes before slicing.

Tips:

This recipe can easily be used for chicken capons or even for a chicken cutlet rollup. Simply adjust the baking time accordingly.

Notes:

Try to bake the hens as close to Shabbos as possible. To keep them warm for the seudah, cover loosely with foil and place in a warming drawer or on a hotplate, but not directly on the heat source.

Credits

Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Recipe tags

chavi feldman cornish hens pungent roast chicken stuffing sweet whole chicken
Sweet and Pungent Cornish Hens

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Chunky Monkey Brownies

Chunky Monkey Brownies
Delicious Yet Healthy Multi Grain Breakfast Muffins

Delicious Yet Healthy Multi Grain Breakfast Muffins
Veal Roast with Porcini and Garlic

Veal Roast with Porcini and Garlic