Farfel-Stuffed Cornish Hens

Recipe by: Roche Bros

Servings

Prep time

35 minutes

Cook time

70 minutes

Calories

464 kcal

Directions

Preheat oven to 450°. Place roasting rack in large roasting pan.
In large skillet, cook celery and leek in shortening over medium heat 3 minutes or until almost tender, stirring occasionally. Add garlic and mushrooms; cook 2 minutes. Stir in farfel and thyme; cook 3 minutes.
In large bowl, whisk eggs, stock, 1 teaspoon salt and 1/2 teaspoon pepper; gently mix in farfel mixture until combined (mixture should be loose and moist). Cool 10 minutes.
Remove and discard giblets and livers from hens; trim excess fat. Sprinkle inside cavities and outside of hens with remaining 1 teaspoon each salt and pepper; loosely fill cavities with farfel stuffing.
Tuck wings under hens to hold in place; place hens breast side up on rack in pan. Brush with oil. Roast 30 minutes. Reduce temperature to 350°; roast hens 40 minutes or until juices run clear and thermometer inserted into thickest part of thigh and center of stuffing reaches 165°.
Transfer hens to cutting board; loosely cover with aluminum foil and let stand 10 minutes. Cut hens lengthwise in half to serve. Makes 4 stuffed hens.