Saturday, April 23, 2011

cornish hens with bagel stuffing... 1 hour and 10 minutes

the goods:

2 day-old bagels, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 small onion, diced small
1 large celery stalk, diced small
1 and 1/2 teaspoons fresh thyme leaves
1/3 to 1/2 cup chicken broth
1 large egg, lightly beaten
2 cornish game hens, rinsed and patted dry

Preheat oven to 425 degrees. Arrange bread in a single layer on a rimmed baking sheet and bake until dry and beginning to brown, 7 minutes, stirring halfway through.

Meanwhile, in a large skillet, melt butter over medium-high. Add onion and celery and cook, stirring occasionally, until onion is translucent, about 5 minutes. Season with salt and pepper.

Transfer to a medium bowl and stir in bread, thyme, and enough broth to moisten. Season to taste with salt and pepper. Using your hands, mix in egg.

Place hens in a roasting pan and season inside and out with salt and pepper. Fill cavity of each with stuffing; tie legs together and tuck wing tips underneath.

Roast until hens are golden brown and juices run clear when pierced between breast and leg. About 40 minutes.

(an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees.)

Tent hens with foil and let rest 10 minutes before serving.

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