Chef Marco Moreira of Tocqueville
- New York, NY
Adapted by StarChefs.com
Yield: 4 Servings
- 2 ounces bacon, diced
- ¼ French baguette or two French dinner rolls
- ¼ cup wild mushrooms, cut to small dice
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon chives, chopped
- 1 teaspoon tarragon, chopped
- 1 egg, beaten
- 1 ounce chicken broth
- 4 Cornish game hens
- Olive oil, about 3 Tablespoons
- Kosher salt and freshly ground black pepper
Preheat oven to 400°F.
Cook diced bacon in small skillet over medium heat until golden
brown. Transfer to a plate lined with a paper towel and reserve
Remove crust from bread and dice into small pieces with serrated
In a large mixing bowl, toss bread, bacon, mushrooms and herbs.
Add bacon fat and mix until combined. Incorporate egg. If stuffing
is moist and holding together, do not add broth. Add broth only
if ingredients have not formed together. Mixture should resemble
a moist stuffing.
Rinse game hens and pat dry. On a cutting board, lay out game
hens with the bellies up. Divide stuffing into 4 parts. Place
stuffing in cavity of game hens. Tie the legs of the hens together
Place hens in a small roasting pan and brush them generously
with olive oil. Season with salt and pepper. Roast for 45-50 minutes,
until thigh juices run clear.
Remove string and place hens on 4 warmed plates.
A medium-bodied Nebbiolo such as the Produttori del Barbaresco
Langhe Nebbiolo 2002
Round Out the Meal:
With boiled potatoes tossed in butter and parsley