October 2014: Pennsylvainia Dutch Game Hen

Semi-boneless game hen stuffed with a traditional bread stuffing roasted and finished with a pan gravy.  Served with root vegetable mashed potatoes and roasted Brussels sprouts.

Chef Jake

Ingredients

Description Amount
Stuffed Game Hen  
Celery, medium dice 2 c. 
Onion, medium dice 1 c. 
Butter, divided 2 c. 
Corn bread, crumbled 12 c. 
Soft bread crumbs 12 c. 
Chicken broth 4 c. 
Eggs, large 4 ea. 
Poultry seasoning 2 tsp. 
Salt, divided 4 tsp. 
Black pepper, café, divided 1 tsp.
Game hens, semi-boneless 8 ea.  
Garlic clove, minced 4 ea. 
Lemon zest 1 Tlb. 
Mint, chopped 1 Tlb. 
   
Mashed Potatoes with Root Vegetables  
4 Tlb. Butter  
Carrots, fine dice 1 1/2 c. 
Parsnips, fine dice 1 1/2 c. 
Turnips, fine dice 1 1/2 c. 
Celery root, fine dice 1 1/2 c. 
Yukon gold potatoes, peeled, quartered 1 1/2 #  
Chicken broth 1/3 c. 
Salt 1 tsp. 
Half and Half, warmed 3/4 c. 
Fresh chives, mincded 3 Tlb. 
Black pepper, café t.t. 
   
Roasted Brussels Sprouts  
Brussels sprouts 2 # 
Olive oil, extra virgin 3 Tlb. 
Kosher salt 3/4 tsp. 
Black pepper, café 1/2 tsp. 
   
Pan Gravy  
Pan dripping from roasted chicken 1/2 c. 
Flour AP 5 Tlb. 
Butter 5 Tlb. 
Chicken stock, cold 4 c. 
Salt t.t. 
Black pepper t.t. 
   

Preparation

 

Stuffed Game Hen   
1. In a large saute pan add the celery and onion in 1 c. butter and saute until tender.  Remove from the   
heat.  Then in a mixing bowl add the celery and onion mixture with corn bread, bread crumbs, chicken broth,    
egg, poultry seasoning, 2 tsp. salt and 1/2 tsp. black pepper, mix well   
2. Remove wings and legs from game hens and reserve the legs.Now stuff each game hen breast with stuffing   
and roll to close.  Place game hens on baking sheet cover loosely with foil and bake at 375 degrees for   
approximately 35-45 minutes.   
3. In a saucepan, melt the remaining butter, add garlic, lemon peel, mint and remaining salt and pepper.   
Brush over hens and continue baking until you reach and internal temperature of 165 degrees.   
   
Mashed Potatoes with Root Vegetables   
1. Melt the butter in a large saucepan over medium heat.  Add the root vegetables and cook, stirring    
occasionally until the butter is browned and the vegetables begin to caramelizd, approximately 10-12 minutes.   
2. In another saucepan add the potatoes, broth, salt and stir to combine.  Cook covered over low heat   
stirring occasionally until the potatoes fall apart easily when poked with a fork.    
3. Drain potatoes and return to pot.  Gently mash the potatoes using a potato masher, then fold in the    
half-and-half, reserved root vegetables and chives.  Taste and adjust seasoning with salt and pepper.   
   
Roasted Brussels Sprouts   
1. Preheat oven to 400 degrees   
2. Cut off the ends of the Brussels sprounts and pull off any yellow outer leaves.   
3. Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a baking sheet pan and roast for   
approximately 35-40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time   
to time to brown the sprouts evenly.  Adjust seasoning with salt and pepper   
   
Pan Gravy   
1. In a saucepan melt butter over low heat, add flour and toast until light bown and mixture gives off a nutty   
fragrance, approximately 4-5 minutes. Now gradually add approximately chicken stock into the saucepot,   
whisking into mixture until thoroughly combine.  Add pan dripping, whisk and continue to cook, whisking   
constantly, until gravy is thick approximately 8-10 minutes.   
2. Adjust thickness of gravy by adding additonal stock if too thick.  If too thin continue to simmer and let   
reduce to desired thickness.  Taste and adjust seasoning with salt and pepper.   
3. For a smoother texture, strain gravy before serving.

 

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