Roast Cornish Hens with Herb-Bread Stuffing

Name: Roast Cornish Hens with Herb-Bread Stuffing
Yield: Makes 4 servings
Ingredients: 5 tablespoons extra virgin olive oil; 2 thyme sprigs; 2 ounces good crustless bread (about 4 slices); 1 teaspoon thyme leaves; 1 large shallot, minced; Salt and freshly ground black pepper; 2 garlic cloves, unpeeled and lightly crushed; ¼ pound chicken livers, diced; 2 tablespoons minced parsley leaves; 1 tablespoon butter; 3 garlic cloves, minced; 2 Cornish hens, about 1 pound each, rinsed and dried

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

A butter-basted bird with a quick traditional stuffing may not seem in keeping with the rest of Jean-Georges’s repertoire. But it’s a dish he loves to make (it was one of the first specials at Restaurant Jean Georges) and one he loves to eat. This amount of stuffing is enough for two Cornish hens or poussins (baby chickens), or one larger chicken or guinea hen.

Ingredients

Main course

Ingredients

Method