Image via WikipediaFrom Denny: Our local newspaper, The Advocate, was running this tasty recipe last month and it sure caught my attention as a tasty alternative to the typical huge honking turkey bird for the holidays. Here, in the South, bourbon is part of the holiday festivities. Why not try using it for the hens? Works for me. I like my drunken chicken that is swimming in port wine. Bourbon sounds like fun! Who knew bourbon only tasted good in a glass, in a Christmas fruitcake or better yet - in a bread pudding sauce? :)
Bourbon-Braised Cornish Hens with Mushroom Stuffing
From: Tracey Koch, food editor @ The Advocate
Serves: 6
Ingredients for the stuffing:
3 cups assorted mushrooms, such as button, baby bella or oyster
3 tbls. butter
¼ cup chopped shallots
1 clove garlic, chopped
1 tbl. chopped parsley
Salt and pepper, to taste
1/4 cup bourbon
1/2 cup heavy cream
1 cup plain bread crumbs
1 cup chicken broth
Directions:
1. Clean, stem and chop the mushrooms.
2. In a large skillet, melt the butter. Add the shallots and sauté for 2 to 3 minutes. Toss in the garlic and sauté for another 1 minute.
3. Add the chopped mushrooms, parsley and sprinkle with a little salt and pepper. Continue cooking until the liquid from the mushrooms has released.
4. Pour in the bourbon and simmer a couple of minutes to cook off the alcohol.
5. Stir in the cream and reduce down by half. This should take another couple of minutes.
6. Reduce the heat to low and alternate the bread crumbs and broth, ¼ cup at a time, until stuffing comes together. Allow the stuffing to cool before stuffing the hens.
Ingredients for the hens:
3 (1- to 1½-lb.) Cornish hens
3 tbls. olive oil, divided
1 tsp. salt
½ tsp. cracked black pepper
1 small onion, quartered
2 stalks celery, chopped
½ cup bourbon
½ cup chicken broth
Directions:
1. Rinse the Cornish hens and pat them dry.
2. Rub the hens with 2 tablespoons of the olive oil and season with salt and pepper.
3. Divide the cooled stuffing into 3 equal portions and stuff a third of the stuffing into each of the hens.
4. Heat the remaining olive oil in a large Dutch oven with an oven-safe lid.
5. Brown the hens for 3 to 4 minutes on each side and then remove from the pan.
6. Add the onion, garlic and celery and sauté 1 minute.
7. Remove the Dutch oven from the heat and add in the bourbon. Place the Dutch oven back on the burner and reduce the heat to medium. Bring liquid up to a simmer, scraping the bottom of the pan as you go to remove any brown bits.
8. Place the hens back into the Dutch oven and pour the broth over them. Cover and bake for 45 to 50 minutes depending on their size.
9. Remove the lid and bake for another 10 to 15 minutes to crisp the hens. They are done when the juice runs clear.
10. Allow Cornish hens to rest 5 minutes before cutting them in half down the breast bone and serving.
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