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Cape Cod Game Hen




Source of Recipe


Chef2Chef Newsletter


Recipe Introduction


Adapted from a Larry Forgione recipe. Any game bird or free range chicken can easily be substituted here. Truly a New England style holiday recipe.

Makes 4 servings



List of Ingredients




4 each game hens
salt and pepper
24 each oysters, freshly shucked, liquor reserved
2 tablespoons scallions, thinly sliced
1 tablespoon red bell peppers, minced
1/4 teaspoon fresh garlic, minced
bacon fat, rendered, for roasting
1/3 cup heavy cream
1/2 cup white wine, dry and buttery Chardonnay
6 tablespoons butter, unsalted, room temperature
1 teaspoon Worcestershire sauce
6 to 8 drops Tabasco
1 each lemon, juiced
2 tablespoons chives, fresh, chopped



Recipe



Rinse the birds in cold water and season the cavities with salt and pepper. Mix the oysters (remember to reserve the oyster liquor), scallions, red pepper, and garlic together. Put six oysters and veggies into each bird and truss them.

Rub the birds with some bacon fat and season with salt and pepper.

In a heavy skillet, heat bacon fat until very hot and sear the hens on each side until browned (about 4 minutes per side). Put the birds in a pan and place in a hot oven, birds breast side up, for another 30 to 40 minutes until done.

Check for an internal temperature in the meaty part of the thigh for 160 degrees. Remove from oven and allow to rest for 5 minutes. Cut the trussing string and pour the oysters and liquid into a bowl.

Strain the liquid through a fine sieve into a pan, reserving the oysters. Add the reserved oyster liquor, heavy cream and wine. Reduce to 1/2 cup. Lower the heat and incorporate the butter 1 tablespoon at a time, stirring constantly to emulsify.

Add the Worcestershire, Tabasco and lemon juice, whisk. Adjust seasoning and add the oysters and chives.

Carve the hens and place on four separate plates or one large platter. Arrange the oysters around the carved hens and spoon the sauce over the top. Serve immediately.