tag:blogger.com,1999:blog-6756597757859446084.post2495660036499159101..comments2023-10-10T04:26:20.093-05:00Comments on Goodchardonnay: Bread Stuffing For Roast Cornish Game HensJanicehttp://www.blogger.com/profile/15498315822882766069noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6756597757859446084.post-32652376433696617962011-10-01T08:29:40.314-05:002011-10-01T08:29:40.314-05:00I am going to make this later this week. This is ...I am going to make this later this week. This is departure from my typical cooking technique. I love the idea of the apricots. I'll let you know how it goes.Janicehttps://www.blogger.com/profile/15498315822882766069noreply@blogger.comtag:blogger.com,1999:blog-6756597757859446084.post-69075695807191412982011-09-30T17:07:52.547-05:002011-09-30T17:07:52.547-05:00My favorite technique with Cornish Game Hens is to...My favorite technique with Cornish Game Hens is to make a braise. I take 2 game hens and I split each hen in half & place in a Dutch Oven where I sear it on each side in a small amount of fat. (I use bacon fat) To the Dutch Oven I add: julienne of red pepper, yellow pepper and orange bell pepper, ciseler of Vidalia onion, fresh carrot curls, whole pitted prunes and dried apricots, one quart of good chicken stock, 1 tbls lemon juice, 1/4 cup fresh orange juice and 1 cup good burgundy wine. Cover Dutch Oven and place in a 325 degree oven and let braise cook for 1 hour and 15 minutes. Serve over orzo. The meat just falls off the bone. Chef's Secret Tip: You can use a small chicken fryer to save money and it is really good too! Mmmm, Mmmm, Good!Chef Penny Novaknoreply@blogger.com