Cheddar and Chestnut Stuffed Hen

This recipe is from the Cheddar & Chestnut episode of A is for Apple hosted by Leah Wildman.

Makes: 4 hens

Ingredients

• 1 cup (250ml) wild rice
• 1 medium Spanish onion
• ½ cup (125ml) bottled roasted chestnuts, peeled
• 1 tablespoon (15ml) butter
• 2 teaspoons (10ml) fresh thyme leaves
• 2 teaspoons (10ml) fresh minced sage
• 1 teaspoon (5ml) herb de Provence
• 3 oz (85g) white cheddar cheese
• 4 Cornish game hens about 1 pound (454g) each
• 2 large carrots peeled
• 3 ribs of celery washed
• 1 small onion
• ½ cup (125ml) Riesling white wine
• 6 sprigs of fresh thyme
• Olive oil
• 1 teaspoon (5ml) herb de Provence
• Butcher twine
• Serve with sautéed Swiss chard

Directions

For the stuffing

1. In a sauce pan combine the rice with 3 cups (750ml) water and a pinch of salt.  Bring the rice to a boil over medium high heat.  Reduce heat to low cover rice and simmer until most of the liquid has evaporated and rice is cooked, about 30 minutes.  If you have excess water in the pan drain rice.

For the hens

1. Chop the onion into small dice.
2. Add butter to a medium skillet and place over medium heat.  Allow butter to melt then add the onions and cook until soft and translucent.  Season the onions with herb de Provence and salt and pepper.
3. Crumble the chestnuts in with the onions and toss to coat. Add the fresh thyme and sage.
4. Remove from heat.
5. Add the onion to the wild rice.  Cool completely.
6. Cut the white cheddar into ¼ inch (.63cm) cubes.
7. Add to the cooled wild rice.
8. Preheat oven to 375F (190°C)
9. Allow rice mixture to cool completely.
10. Dice the carrot, celery and onion into medium dice.
11. Place the vegetables in a roasting pan and drizzle with olive oil. Place in pre heated oven to roast for about 10 minutes stirring occasionally.
12. Meanwhile stuff the birds with chestnut wild rice filling.
13. Truss the hens with butcher twine. Drizzle with olive oil, sprinkle with herb de Provence, salt and pepper.
14. Remove the vegetables from the oven when golden and just starting to caramelize.  Deglaze the pan with white wine.
15. Place the hens on top of the roasted vegetables.  Increase the oven temperature to 400F (204°C).
16. Roast for 5 minutes then reduce the heat to 375F (190°C).  Roast the birds for approximately 35 minutes basting with the juices in the bottom of the pan every 15 minutes.
17. Cook the birds until juices run clear when pierced in the thigh area (or an instant read thermometer pierced again in the thigh area reads 160 F (71°C)) and skin is golden brown and crispy.  Remove from oven and loosely tent with foil.
18. Allow birds to rest 10 minutes covered loosely with foil.
19. Remove stuffing from birds and carve the little hens. Serve with stuffing and sautéed Swiss chard