When I was living/working/dating in New York and only had Champagne and ice cream in my refrigerator, I did occasionally invite someone over for dinner. When my guest was male, this was my go-to dish, courtesy of my mom: It was big, meaty and impressive (relatively speaking), all the ingredients a dinner “date” chez moi required.
I actually love these little birds with this rich stuffing. Basically, cornish game hens are pretty tasteless and this easy mix of mushrooms, ham and chicken livers really perks them up. A forkful combining meat and stuffing is a bite to remember!
1 T canola oil
4 slices ham, cut into 1-inch-by-1/4-inch pieces
1/2 lb. mushrooms, sliced
1 lb. chicken livers
3 to 4 Rock Cornish Game Hens
Salt and pepper
Preheat oven to 425 degrees.
To a saute pan, add the oil, ham, mushrooms and chicken livers and cook, stirring constantly, until livers are barely pink and the mushrooms are soft and have given off their liquid. Let cool. Add salt and pepper to taste.
Wash hens, removing fat. Pat dry, season liberally with salt and pepper and stuff loosely. Place in the oven in a roasting pan for an hour, or until the skin is crispy and the juices at the leg joint run clear. NOTE: Check the cooking after thirty minutes, and if the hens aren’t browning to your satisfaction you might want to cover them with bacon or a bit of butter.