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Cornish Game Hens, Stuffed Under the Skin

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

  • Into chiffonade
  • Paste
  • Low fat ricotta cheese 1/2 c
  • About 1/4 to 1/3 cup fresh
  • Bread crumbs
  • Egg yolk 1
  • Rock Cornish game hen, about 1
  • And 1/2 pounds in weight 1
  • Olive oil
  • Black pepper

Directions:

  1. Preheat oven to 450° F. In a small mixing bowl, combine basil, garlic, ricotta cheese and soft bread crumbs; bind the ingredients together with egg yolk.
  2. With heavy shears, cut each bird along one side of backbone and remove as much fat as possible. Cut backbone away; insert your fingers under the skin covering the breast and top of drumsticks. Loosen skin as much as possible and insert some stuffing between flesh and skin. Set bird halves, breast side up in a baking pan; rub olive oil over the skin and season with salt and pepper.
  3. Bake for about 10 minutes, lower heat to 375 degrees and bake for 35 to 40 minutes longer or until done; let bird rest 10 minute before serving to let stuffing settle and firm up.
  4. Serve with bread and 1 or 2 vegetable purées.
  5. Servings: 2
    Source: COOKING MONDAY TO FRIDAY SHOW #MF6627
    Submitted by: Recipe Group Member
    Date:

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