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Ingredients
- 1 1/2 c. chicken stock
- 3/4 c. medium-grain bulgur
- 1/4 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1/4 c. minced fresh dill plus generous sprigs for garnish
- 1/4 c. minced fresh flat-leaf parsley plus generous sprigs for garnish
- 1/4 c. minced fresh mint plus generous sprigs for garnish
- 3 Tbsp. pine nuts toasted
- 2 tsp kosher salt plus more as needed
- 4 x scallions, white and green minced
- 3 x garlic cloves chopped Freshly-grnd black pepper to taste
- 1 lrg egg beaten
- 1/2 c. crumbled Greek feta - (abt 3 ounce)
- 4 x Cornish game hens backbone and breast bone removed (butterflied)
- 4 med ripe tomatoes
- 1 Tbsp. white wine vinegar
- 2 tsp kosher salt
- 1 tsp chopped garlic
- 1/3 c. extra-virgin extra virgin olive oil Freshly-grnd black pepper to taste
Directions
- Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat till fragrant and nutty, about 4 min. Stir in the bulgur, lower the heat, and simmer, covered, for 15 min. Remove from the heat and set aside for 5 min.
- Transfer the bulgur to a medium bowl and fluff with a fork. Add in 1/4 c. of the extra virgin olive oil, minced herbs, pine nuts, 2 tsp. salt, scallions, and garlic and season with pepper, to taste. Cold slightly and add in the egg and feta, and mix to combine. Set the stuffing aside.
- Preheat the oven to 450 degrees.
- Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to proportionately distribute the stuffing over the breast. Repeat till the hens are proportionately stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
- Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 Tbsp. extra virgin olive oil and season generously with salt and pepper.
- Roast the birds till well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 min.
- To serve, split the hens in half lengthwise. Pour the Charred Tomato Coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve.
- Charred Tomato Coulis: Put the tomatoes over 2 gas burners on high and cook, turning occasionally, till charred and peeling. Alternatively, broil the tomatoes till charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 min. Peel and seed the tomatoes.
- Transfer the tomatoes to a blender with the vinegar and garlic and puree till smooth. While the motor is running, drizzle in the oil till incorporated. Season with pepper, to taste. (
- Makes about 2 c.)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 317 | |
| Calories from Fat 277 | 87% |
| Total Fat 31.46g | 39% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1028mg | 43% |
| Potassium 319mg | 9% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.91g | 2% |
| Protein 4.92g | 8% |
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