Stuffed Chicken

Saturday night’s meal was not a success. Joel refused to stomach the "grey chicken". He did eat the green beans, roasted potatoes and stuffing, but not the cornish game hen. He would rather risk a finger in a bowl of Wendy’s chili along side his usual jr. bacon cheeseburger.

Ah well. You can’t please all of the people all of the time!

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Categories: Food and drink | 6 Comments

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6 thoughts on “Stuffed Chicken

  1. Unknown

    KJ,oohh, it’s a good thing you guys don’t have kids yet. Joel would not be a very good example… "but daddy isn’t eating his…"

  2. dm

    What’s wrong with Cornish Game Hens? They’re just immature chickens. E-mail me that recipe, please! Thanks, Katrina!

  3. Katrina

    In my opinion ½ of a Cornish hen is a big enough serving!The original recipe is for 10 hens, so I divided the ingredient amounts by 4 (roughly) Cornish Hens with Mustard Crustfrom Le Cordon Bleu 5th Edition Professional Cooking Wayne Gisslen2 Cornish hens about 1 lb each2 oz Melted Butterto taste Salt and Pepper1 oz Dijon Mustard1 oz fresh white bread crumbs4 broiled tomato halves4 oz broiled mushroomsPROCEDURELift the neck skin of each chicken and remove the wishbone by scraping the meat from the bone with a small sharp knife. Remove the backbone and split open. Tuck each wing tip behind the breast. Push a skewer through a middle wing joint, through the breast, and through the second middle wing joint. Push another skewer through from one thigh to the other. Place skin side up on an oiled tray. 2. Brush with butter (reserve remaining butter for step 3) and season with salt and pepper. Broil at a low heat to lightly color the skin. Transfer to the oven set at 375* and cook for 30 minutes. 3. When the Cornish hens have been in the oven for 30 minutes, spread the mustard evenly over the skin. Sprinkle with the bread crumbs and drizzle with the remaining butter. Broil (grill) at high heat to golden brown and crisp.4. Remove the chicken from the broiler, remove the skewers, and place a whole chicken on a dinner plate, skin side up. Garnish with 1 broiled tomato half and 1 oz broiled mushrooms.Per serving: Calories, 920; Protein, 81 g; Fat, 60 g (59% cal); Cholesterol, 300 mg; Carbohydrates, 12 g; Fiber 2 g; sodium, 1630 mg.

  4. dm

    My mouth is watering!!!

  5. Unknown

    I had one on a date once. It’s not a good way to impress anyone. The tiny drumsticks are hard to eat in a sophisticated way.

  6. Unknown

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