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
|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.|
|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 dripping from roasted chicken||1/2 c.|
|Flour AP||5 Tlb.|
|Chicken stock, cold||4 c.|
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
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.