Pecan-Stuffed Cornish Hens
Published March 31, 1987
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
8 tablespoons butter at room temperature
½ cup whole pecan meats
1 tablespoon Cognac
2 tablespoons Dijon-style mustard
Salt to taste if desired
Freshly ground black pepper to taste
2 Cornish hens, about 1 ½ pounds each
2 tablespoons corn, peanut or vegetable oil
4 Idaho potatoes, about 1 ½ pounds, peeled and dropped into cold water
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
39 grams carbs; 416 milligrams cholesterol; 1151 calories; 33 grams monosaturated fat; 12 grams polyunsaturated fat; 28 grams saturated fat; 79 grams fat; 5 grams fiber; 1525 milligrams sodium; 67 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
Put 6 tablespoons of the butter in a mixing bowl. Put the pecan meats into the container of an electric blender or spice mill and grind until fine. Do not grind too much, or you will make a paste. Add the pecans to the 6 tablespoons of butter. Add the Cognac, mustard, salt and pepper, and blend well with a wooden spoon or rubber spatula.
- Step 3
Insert the fingers underneath the skin of the breast and thighs of each hen. Make a fairly deep cavity to hold the stuffing. Spoon an equal portion of the pecan mixture beneath the skin of each hen, distributing the mixture evenly throughout the cavity. It is best if you truss the hens with string.
- Step 4
Sprinkle the hens with salt and pepper. Arrange the hens breast-side-up on a baking dish. Brush each with a tablespoon of oil. Place the hens in the oven, and bake 5 minutes.
- Step 5
Meanwhile, drain the potatoes, and cut them into very thin slices. There should be about 5 cups. Put the slices in a colander and run them under very hot tap water. Pat dry, and sprinkle with salt and pepper.
- Step 6
Scatter the potato slices and the necks of the hens around the birds. Add the remaining 2 tablespoons of butter and continue baking 10 minutes, basting occasionally. Stir the potatoes so that they bake evenly. Turn the hens breast-side-down, and continue baking 20 minutes. Turn the hens breast-side-up and continue baking 10 minutes.
- Step 7
Untruss the hens, and cut them in half lengthwise. Serve the potatoes sprinkled with parsley. Broccoli with tomatoes is a good accompaniment.
Private Notes
Comments
Made this as-is and if I had to do it over, I’d try another recipe. There was just too much butter, and I didn’t find the mustard appealing. I did enjoy the pecans. Will try the well rated Provençal recipe next time.