Stuffed Cornish Hens, Hamburg Style
From the 1998 KLO dinner — Germany
Stuffed Cornish Hens, Hamburg Style
(Gebratene Hahnchen)
- 6 slices bacon
- 1 medium onion, chopped
- 1/3 cup butter or margarine
- 1-3/4 cups bread cubes
- 1 stalk celery, chopped
- 2 Tbsp snipped parsley
- 1/2 tsp poultry seasoning
- 1/8 tsp ground black pepper
- 3 Rock Cornish hens, about 1-1/4 lbs each
- butter or margarine, melted
- 1 Tbsp flour
- 1 cup water
- 1-1/2 tsp instant chicken bouillon
- 1/2 cup sour cream
Fry bacon until crisp; drain on paper towels. Crumble bacon. Drain fat, returning 2 Tbsp to the skillet. Cook and stir onion until tender. Add butter; heat until melted. Add bacon, bread cubes, celery, parsley, poultry seasoning, and pepper; toss.
Stuff each hen with about 6 Tbsp stuffing. Secure opening with skewer. Fasten neck skin back with skewer. Tie legs together with string. Place hens breast side up on rack in shallow roasting pan. Brush with butter. Roast hens uncovered in 350 degree oven, brushing with butter 3 or 4 times, until golden brown and done, about 1 hour.
Remove hens from pan; keep warm. Spoon 2 Tbsp pan drippings into 1 quart saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in water and bouillon. Heat to boiling, stirring constantly.. Boil and stir 1 minute. Stir in sour cream.
To serve, cut hens with kitchen scissors, cutting through the breast and along the backbone from tail to neck. Serve with dressing and gravy. Makes 6 servings.