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cornbreadaBy Jayna Marcelin

CSMS Magazine

This is just a little dish dedicated to all Valentines.

For the stuffing

¼  pound (1 stick) unsalted butter

1 cup chopped yellow onion

1 ½ cups medium-diced celery (3 stalks)

3 tablespoons chopped fresh flat-leaf parsley

5 cups (13 ounces) coarsely crumbled cornbread

½ cup chicken stock, preferably homemade

Now, pay close attention to the other part

For the hens

6 fresh Cornish hens (1 ¼ -to-1 ½-pounds)

2 cups sliced yellow onions (2 onions)

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter, melted

Preheat the oven to 400 degrees

For the stuffing, melt the butter in a medium sauté pan, add the onion, and cook over medium-low heat for 8 minutes, until translucent. Off the heat, add the celery, parsley, cornbread, and chicken stock and mix well. Sell aside.

For the hens, rinse them inside and out, removing any pin feathers, and pat the outsides dry. In a roasting pan that’s dry. In a roasting pan that’s just a large enough to hold the hens loosely, first toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with stuffing. (If there is stuffing left over, bake it in a separate pan until heated through.) Tie the legs of each hen together and tuck the wings under the bodies. Brush with melted butter, sprinkle with salt and pepper, and roast for 50 to 60 minutes, until the skin is browned and the juices run clear when you cut between a leg and thigh. Remove from the oven, cover, with aluminum foil, and to allow resting for 15 minutes. Serve a whole hen per person.

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