Red Quinoa Stuffed Cornish Hen, Vegetable Fettuccine and Reduced Cornish Hen Broth

Name: Red Quinoa Stuffed Cornish Hen, Vegetable Fettuccine and Reduced Cornish Hen Broth
Yield: Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons avocado oil; 2 Cornish hens; 4 cups water; ½ cup white wine; 1 bay leaf; Cornish hen bones (reserved from step 1); 2 carrots, remove bottom, do not peel, rough cut; 1 onion, remove bottom, use everything else including skin, rough cut; 3 cloves garlic peeled, rough smashed; 3 celery stalks, remove bottom, rough cut; ½ teaspoon sea salt; ¼ teaspoon fresh black pepper; 4 halves Cornish hen, bones removed (reserved in refrigerator); 2 tablespoon avocado oil; 1 teaspoon whole black peppercorns; 1 cup red quinoa, cooked and cooled; 1 tablespoon garlic, minced; 1 tablespoon flat parsley, chopped; 1 celery stalk, cut in quarters; 1 carrot, bottom removed; 2 tablespoons water; 1 zucchini, cut into ribbons; 4 egg whites; ½ onion, top, tailed and skin removed; 2 cloves garlic, peeled; 1 tomato, quartered; ¼ cup acorn squash, medium dice, blanched; ½ cup yucca, medium dice, blanched; 1 purple carrot, cut into ribbons; 1 yellow squash, cut into ribbons

Preparation info

Yield:
4
servings

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Cornish Hen Fabrication

2 Cornish hens

Americas
United States
Main course
Gluten-free

Method

Cornish Hen Fabrication

In order to make the broth and be able to stuff the hen, we will first need to fabricate the hen.

Remove the wing, thigh and leg bone, as well as the rib bones from the breast. Once fabricated place your hen sides in the refrigerator and reserve the bones for the broth.