Cornish Game Hens stuffed with Chicken Liver Pate

Name: Cornish Game Hens stuffed with Chicken Liver Pate
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 3 fillets to 4 anchovy fillets; 2 Tbsps capers; 454 grams chicken livers, rinsed; 355 milliliters chicken stock; 2 Cornish game hens, butterflied, backbone, wing tips, breast bone and ribs removed; 237 milliliters dry white wine; 2 teaspoons fennel pollen; 1 Tbsp chopped fresh chives; 2 sprigs fresh rosemary; 3 cloves garlic, smashed; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 lemons, zested; 4 servings Extra-virgin olive oil; 1 teaspoon crushed red pepper flakes; 2 teaspoons unsalted butter

Need a gluten free and primal side dish? Cornish Game Hens stuffed with Chicken Liver Pate could be a tremendous recipe to try. One serving contains 1003 calories, 61g of protein, and 68g of fat. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up wine, capers, kosher salt, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

For the pate:Coat a large saute pan with olive oil and add the capers, anchovies and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.

Ingredients you will need

Anchovies

Olive Oil

Capers

Garlic

Pate

Equipment you will use

Frying Pan

Add the chicken livers, turn the heat to high and cook for 5 to 6 minutes, stirring occasionally.

Ingredients you will need

Chicken Liver

Add the wine and cook until the wine has reduced by half, 4 to 5 more minutes; the mix will still be pretty soupy.

Ingredients you will need

Wine

Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Set aside to cool completely. Put into a pastry bag.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Food Processor

Pastry Bag

Place the game hens on a clean work surface. Loosen the skin under the breast, legs and thighs and, using the pastry bag, stuff the chicken liver pate under the skin. Set aside.

Ingredients you will need

Chicken Liver

Game Meat

Pate

Equipment you will use

Pastry Bag

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Drizzle the game hens with olive oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Game Meat

Add the fennel pollen, crushed red pepper flakes and lemon zest.

Ingredients you will need

Red Pepper Flakes

Fennel Pollen

Lemon Zest

Place the whole shootin' match in the oven for about 20 minutes.

Equipment you will use

Oven

Remove from the oven, turn on the broiler and place under the broiler. Broil for 2 to 3 minutes.

Equipment you will use

Oven

Remove the pans from the oven. Check the game hens for doneness; they should be cooked through but still succulent and juicy.

Ingredients you will need

Game Meat

Equipment you will use

Oven

Let rest for about 5 minutes.

Remove the game hens from the pan.

Ingredients you will need

Game Meat

Equipment you will use

Frying Pan

Cut the game hens in half and separate the breasts from the dark meat. Each plate gets half a game hen. Reserve on a large platter.

Ingredients you will need

Meat

Remove the excess fat from the saute pan and add the chicken stock, white wine and rosemary. Cook over high heat until the liquid has reduced by more than half. Taste and season with salt. Finish the sauce with the butter.

Ingredients you will need

Chicken Stock