This week’s French Fridays with Dorie recipe (sausage-stuffed Cornish hens, p 266) made me make a mental note to eat Cornish hens more often. You know when sometimes you feel like a roast chicken but there’s only one (or two) of you and a whole bird seems like a lot to cook? Now there’s nothing I love more than leftovers (no cooking the next day!) but sometimes the time just isn’t right – like, for example, when you’re going away in a couple of days and you know you won’t eat them? I made this week’s recipe a few days before leaving on our quick trip to France and Denmark and not only were these really easy to prepare, but they were the perfect size too.
Cornish hens don’t take that long to cook (because of their small size), even stuffed with a little sausage meat (that had been pre-cooked), these two took just under an hour to cook completely. I had planned on serving these at room temperature with a salad for dinner (obviously these were cooked in the afternoon so there was light to photograph them!) but for a reason that escapes me now, we didn’t end up eating these until the following day. I was worried that these would be a little dried out once reheated but in a gentle oven (around 300˚F) they were fine. The stuffing wasn’t piping hot but since I knew it was cooked, it didn’t matter.
I didn’t make the sauce for these, but wish I had. While the meat was moist and tasty, then skin crispy and the stuffing wonderfully flavourful, it really did need some sauce. Next time. Because there will be a next time. Cornish hens are the perfect roast chicken dinner for two, you know!
Find the recipe for Dorie’s sausage-stuffed Cornish hens here.
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