Not Yo Mama’s Roasted Chicken


Sausage Stuffed Cornish Game Hens with Toasted Israeli Cous Cous, Swiss Chard, and Tomato Jam

Sausage Stuffed Cornish Game Hen with Toasted Israeli Cous Cous, Swiss Chard, and Tomato Jam

When I think of a roasted chicken, I think of a tired old bird filled with boxed stuffing, and served on thick.. heavy mashed potatoes, with an even thicker and heavier gravy. This is just one updated roasted chicken recipe.

For this recipe I am using a Cornish game hen, which is nothing more than a young chicken. They cook really quickly and are very affordable.

This recipe is a restaurant quality meal, but is actually really simple. You can make this in your home and impress EVERYONE!

To start off, you want to make your tomato jam and herb butter:

Tomatoes, Red Onion, and Thyme

Mince your onion for the jam

Cook your tomatoes until it thickens but still has chunks

Tomato Jam: This is a sweet and savory accompaniment to the dish and would be great with any dish.

2 Large tomatoes, large dice

1 Small red onion, Minced

¼ Cup honey

1 t Thyme, chopped finely

1 T Butter

1 t Kosher salt

1/8 t Ground black pepper

  • Finished Tomato Jam

    Get your saucepot very hot add your butter.

  • Add your onion and thyme. Cook for 3 minutes until tender.
  • Add your tomatoes and cook for 2 minutes.
  • Add your honey, salt, and pepper
  • Cook for 5 more minutes on medium high heat
  • Taste for seasoning and serve room temperature

Gather your ingredients

Mince your garlic and chop your herbs

Use only fresh herbs

Finshed herb butter

Herb Butter: Couldn’t be simpler. Just throw everything in the mixer and whip together.

1 T Thyme, chopped finely

1 T Rosemary, chopped finely

1 T Whole grain mustard

3 Cloves garlic, minced

1 Stick butter

1 T Kosher salt

1 t Ground black pepper

1 t Worcestershire sauce

  • Mix everything well and set aside.

Place of your ingredients in a mixer

Mix until combined

Sausage Stuffing: This stuffing is savory and very satisfying, moist, and delicious.

2 Slices of bread, Cubed.

4 Hot Italian sausage links

1 Egg

4 Cloves garlic, minced

1 Shallot, minced

1 T Thyme, chopped finely

1 T Kosher salt

  • Cube your bread. I had oatmeal wheat bread in the house so that’s what I used. You can literally use any bread you want.
  • Remove the meat from the sausage casing.  Just squeeze it until all the meat comes out.
  • Mince you garlic and shallot.
  • Remove your thyme leaves from the stem and chop.
  • Mix all ingredients in a mixer on high for 1 minute.
  • Make sure the stuffing is well incorporated.

Now you can get your hens in the oven.

Trim any extra fat off your birds

Stuff the butter under the skin

Stuff the birds cavity with the sausage stuffing

Cornish Game Hens: Cooking Time: 1 hour

2 -2 Pound Cornish game hens

Herb butter

Sausage Stuffing

  • Take your fingers and go under the skin of the hens. Lifting it up off the meat, making a pocket for the butter to go in.
  • Stuff herb butter under the skin of the bird.
  • Then smother the top of the bird with herb butter.
  • Take your stuffing and fill the cavity of the bird.
  • Now they are ready to go in the oven. I had some extra sausages so I roasted them along with the birds.
  • Rub the rest of the herb butter on top of the birds

    Roast the hens at 450° for 20 minutes to get a really nice brown on them.

  • After 20 minutes turn the oven down to 350° and cook for 35 more minutes.
  • After 35 minutes. Turn the oven off and let them sit in there for 5-7 minutes to rest and stay warm.
  • After they rest you can slice them up and serve. The meat is so succulent and the stuffing is so delicious. The herb butter adds so many flavors and keeps the meat moist.

While the hens are in the oven… Prepare your Israeli cous cous and Swiss chard.

Place in a roasting pan in the oven. I had some sausages so I roasted them too.

After 20 minutes at 450

Toast your cous cous in butter

Toast it till a nice light golden brown

Toasted Israeli Cous Cous: Nutty and delicious, a nice alternative to rice.

1 T Butter

1 Shallot, minced

1 t Thyme, finely chopped

1 Cup Israeli cous cous

2 Cups Water or chicken stock

1 T Kosher salt

1 t Ground black pepper

  • Get your pan very hot and add your butter.
  • Quickly add your cous cous.
  • Toast it in the butter for a few minutes until lightly browned
  • Add your shallot and thyme. Cook for another minute.
  • Add your water, salt, and pepper.
  • Cover and bring to a boil.
  • Boil for 8 minutes.
  • Taste for seasoning and serve!

Finished cous cous is light and fluffy

Gather your ingredients

Chop it as you would for lettuce, like romaine

Cook until the leaves are tender

Swiss chard: A delicious cooking green that adds a wonderful texture and taste to the dish.

1 Bunch Red Chard, chopped

1 Shallot, sliced

4 Cloves garlic, sliced

1 t kosher salt

1/8 t Ground black pepper

1 T butter

½ Cup water

  • Brown your shallot and garlic in your butter.
  • Add your chard, salt, and pepper.
  • Cook on high for 3 minutes, and then add your water.
  • Cover and cook for 7 minutes.
  • Taste for seasoning and serve.

Plated finished meal

Serve your meal family style or plate it.

And then before you know it.. the meal is done! It is a succulent beautiful dish and I really hope you try it!

If you have any questions about this recipe or anything at all. Email me at Chef.seangallagher@gmail.com!

Sincerely,

Sean Gallagher

The bird didn't stand a chance...

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3 thoughts on “Not Yo Mama’s Roasted Chicken

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