Picture of Véronique Ouellet

A recipe from Véronique Ouellet Miss Papila

Champagne Cornish Hen

  • 2 servings
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To serve



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Pro tip Once completed, click the steps to erase them.


  1. In a bowl, macerate the cranberries with the champagne for 20 minutes.
  2. In a frying pan, melt the butter and brown the onions until translucent.
  3. Remove the sausage meat from its casing and put it in a bowl.
  4. Drain the cranberries and put them in the bowl with the sausage meat. Set the champagne aside.
  5. Add the oatmeal, onions, rosemary, salt and pepper to the sausage and cranberry preparation and mix well.


  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine the room-temperature butter and rosemary.
  3. Remove the neck from inside the cavity if necessary.
  4. Using your hands, gently separate the skin from the meat.
  5. Fill the Hen’s cavity with the stuffing.
  6. Spread the butter mixture between the Hen’s skin and meat. Make sure it reaches to the thighs.
  7. Tie the legs.
  8. Place the onion slices in a cast iron pot.
  9. Place the Hen on top of the onion slices.
  10. Add the bay leaves and pour the champagne. Also add the champagne that was used to macerate the cranberries.
  11. Season with salt and pepper.
  12. Bake uncovered for 1½ hours or until the Hen’s skin is golden.
  13. Baste the Hen every 15 minutes.
  14. Serve on a bed of roasted winter vegetables (potatoes, carrots, baby onions, zucchini).


  1. Strain the Hen’s drippings and collect them in a small saucepan.
  2. Put in a sprig of rosemary and bring to a soft boil.
  3. Meanwhile, in a small bowl, make the beurre manié by mixing the butter and flour well.
  4. Add to the hot liquid and whisk until thick.
Chef's tip

* You can replace the champagne with cava, a sparkling white wine that’s very similar to champagne, but is produced in Spain.