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Cornish Game Hens with Ricotta Stuffing




Source of Recipe


Internet


List of Ingredients




Makes 2 servings
Stuffing:
1/2 cup part-skim ricotta cheese
1/3 cup dried bread crumbs
1/4 cup freshly grated imported Parmesan cheese
1 tablespoon chopped fresh basil or parsley
1 large egg yolk
1 garlic clove, crushed through a press
1 scallion, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch of grated nutmeg
2 (1-pound each) Cornish game hens, rinsed and patted dry
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1 pound red-skinned potatoes, scrubbed, cut into 1-inch cubes
1/2 cup dry white wine
1 tablespoon chopped fresh chives or parsley



Recipe



Position rack in top third of oven and preheat to 350° F. Lightly oil a 9- by 13-inch flameproof baking dish, preferably nonstick.

In a medium bowl, combine all ingredients for stuffing. (The filling can be made up to 8 hours ahead, covered and refrigerated.)

Season hens inside and out with 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill hens' body cavities with stuffing. Using kitchen string, tie the wings to the hens' bodies, then tie the drumsticks together. Brush hens with 1 tablespoon oil. Place hens, breasts up, in prepared pan. (The hens can be stuffed up to 4 hours ahead, covered and refrigerated.)

In a medium bowl, toss potatoes with remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/8 teaspoon pepper, coating potatoes completely with oil. Set aside.

Roast for 30 minutes. Surround hens with potatoes. Turn hens onto one side, supporting the hens with the potatoes. Roast for another 30 minutes. Stir potatoes, then turn hens onto the opposite sides. Roast for 30 more minutes, until hens are golden brown and potatoes are golden brown and tender (a meat thermometer inserted in the thickest part of the thigh not touching a drumstick will read 170° F.) If potatoes aren't tender, remove hens to platter and cover loosely with foil to keep warm. Turn up oven to 400°F, stir potatoes, and roast until tender.
Place baking dish on high heat on top of stove. Add white wine and bring to a boil, scraping up browned bits on bottom of pan with a wooden spoon.

Transfer hens and potatoes to warmed dinner plates.Pour sauce over hens. Sprinkle with chives and serve immediately.