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For an even leaner presentation, you can remove the skin from the hens before serving them. However, this isn't essential since the hens are cooked at such a high temperature that most of the fat in the skin emerges and collects in the bottom of the roasting pan. Discard this liquid fat at the end of the cooking period and combine the remaining drippings with a little water to form a natural juice that is delicious with the hens. Ingredients 1/2 cups water 1/3 cup bulgur wheat 2 Cornish hens, about 1 1/4 pounds each 4 teaspoons canola oil 1 leek (4 ounces), roots and damaged or wilted leaves removed, remainder chopped (1 1/4 cups) 1 onion (3 ounces), chopped (about 3/4 cup) 2 doves garlic, peeled, crushed, and chopped (about 1 1/2 teaspoons) 1 teaspoon chopped jalapeno pepper (more or less, depending on your tolerance for hotness) 1 Granny Smith apple (7 ounces), cored and cut (unpeeled) into 3/8-inch pieces (about 1 1/4 cups) 1/4 teaspoon freshly ground black pepper 1/2 teaspoon salt Bring 1 cup of the water to a boil in a saucepan, stir in the bulgur wheat, and set the pan aside off the heat for 1 hour. Drain. (You should have 1 cup.) 2. Preheat the oven to 425 degrees. 3. Bone the Cornish hens from the neck opening without tearing the skin. Reserve the bones to make stock or soup at another time. 4. Heat 3 teaspoons of the oil in a large skillet. When it is hot, add the leek and onion, and saute for 2 to 3 minutes, until the vegetables are wilted and translucent. Add the garlic and jalapeno, and mix well. Stir in the apple, the black pepper, three-fourths of the salt, and the bulgur. Mix well, and cook, uncovered, over medium heat for 2 to 3 minutes, until any additional moisture in the wheat is absorbed and it is fluffy. Cool. 5. Stuff the boned hens with the cooled apple and wheat mixture, and tie the hens with twine to enclose the stuffing. 6. Spread the remaining teaspoon of oil in the bottom of a small roasting pan. Place the hens in the pan, and sprinkle them with the remaining salt. Roast them at 425 degrees for 40 minutes, basting the hens with the juices and fat that emerge from them after 15 minutes and again after 30 minutes. 7. Remove the hens to a platter. Pour out and discard any fat that has accumulated in the roasting pan. Add the remaining 1/2 cup of water to the pan, and bring it to a boll, stirring to release and melt the solidified juices in the pan. 8. Cut the hens in half, remove the twine, divide the juice among four plates, and place half a hen on each plate. Serve immediately. Try to buy your Bulgur wheat in a health food store, where it is usually much less expensive and better in quality than that sold elsewhere. Be sure to buy true bulgur, not just cracked wheat. The latter is uncooked; the former is cracked wheat that has been steamed and dried; it needs only to be reconstituted in water. |
Stuffed and Roasted Cornish Game Hens|
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