Cornish Hens Stuffed with Vegetables
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
3
Description
Cornish hens stuffed with vegetables
Ingredients
- Gherkins - 3 pieces
- Carrot - 2 pieces
- Celery stalk - 3 pieces
- Apple - 3 pieces
- Mustard Greens - 2 spoons
- "Oleina Sunflower Oil" - 7 teaspoons
- Thyme - 3 sprigs
- Honey - 4 spoons
- Soy Sauce - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the vegetables and apples, then cut them into thick strips or small slices.
Step 2
Remove the leaves from the thyme. Mix the mustard with 3 tablespoons of sunflower oil, add the thyme leaves, and season with salt and pepper.
Step 3
Pour the mustard and oil over the chopped vegetables and mix well.
Step 4
Pat the chickens dry with paper towels and stuff them (not too tightly) with the vegetable mixture.
Step 5
Make small cuts in the skin around the tail area. Cross the chicken legs over each other, thread them through the cuts, and secure them.
Step 6
Place the remaining filling at the bottom of a heatproof dish, and top it with the chickens.
Step 7
Warm the honey in the microwave until it becomes liquid and runny, then mix it with 4 tablespoons of Oleina sunflower oil and soy sauce.
Step 8
Using a brush, glaze the chickens with honey.
Step 9
Bake the cornichons for 40 minutes in a preheated oven at 356°F, occasionally brushing them with honey glaze.
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