Matzo-Stuffed Cornish Game Hens

Matzo-Stuffed Cornish Game Hens
Photo by Renee Comet

Ingredients

  • 2 celery ribs, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 large yellow onion, cut into ¼-inch dice
  • 1 tsp. kosher salt
  • 4 Tbs. unsalted butter (½ stick), cut into small pieces
  • 12 black peppercorns
  • 3 garlic cloves, minced
  • + 21 more ingredients
    • 3 celery ribs, cut into ¼-inch dice
    • 1 cup chicken livers (about 7 oz.)
    • 2 celery ribs, chopped
    • Freshly ground black pepper
    • Kosher or fine sea salt
    • 2 lb. uncooked chicken bones
    • 2 tsp. chopped fresh sage
    • 1 Tbs. canola oil
    • 1/8 tsp. freshly ground black pepper
    • 2 garlic cloves
    • 1 carrot, chopped
    • 1 Tbs. tomato paste
    • 2 sprigs fresh thyme
    • 1 medium yellow onion, chopped
    • 1 cup dry red wine (such as Cabernet Sauvignon—an inexpensive one is fine)
    • 1 medium yellow onion, coarsely chopped
    • ¼ cup canola oil
    • 3 matzo crackers (full sheets), crushed into pieces
    • 2 Tbs. olive oil
    • 4 Cornish game hens
    • ½ tsp. kosher salt

Preheat the oven to 325°F. Place the bones in a roasting pan and drizzle with the oil. Roast, stirring several times so they cook evenly, until the bones turn light golden-brown—30 to 40 minutes total. Leaving the oven on, transfer the bones to a paper towel-lined plate to drain and wipe the pan ...

View full recipe at Fine Cooking

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