Blasted Cornish Hens With Basil Couscous Stuffing
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Make the stuffing: In a small saucepan cook the garlic in the butter over moderately low heat, stirring, until it is softened
2
Add the broth, and bring it to a boil
3
Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes
4
Transfer the couscous to a bowl, stir in the basil, the pine nuts, and salt and pepper to taste, and let the stuffing cool
5
Season the cavities of the hens with salt and pepper and fill them with the stuffing
6
Cover each opening with a piece of foil, truss the hens with kitchen string, and rub each hen with 1 tablespoon of the butter
7
In a flameproof roasting pan heat the remaining 2 tablespooons butter over moderately high heat until the foam subsides and in it saute the hens breast side up for 1 to 2 minutes, or until the underside is golden brown
8
Roast the hens in a preheated 450 degree F oven, basting them with the pan juices every 10 minutes, for 30 minutes, or until the juices run clear when the fleshy part of a thigh is pricked with a skewer
9
Transfer the hens to a cutting board, let them stand for 10 minutes, and discard the string and foil
10
Halve the hens with a sharp knife and arrange them on a heated platter