CHAMPAGNE CORNISH HEN

CORNOUAILLES AU CHAMPAGNE

In collaboration with
Véronique Ouellet, Miss Papila

Whole Poultry Roasts Oven Holiday season
1-2 Portions
30 min Prepping
1h30 Cooking
Recipe Easy

Ingredients

HEN

  • 2 tbsp. (30 ml) butter, room temperature
  • 2 tbsp. (30 ml) fresh rosemary
  • 1 large red onion, cut into thick slices
  • 2 bay leaves
  • 1½ cups (375 ml) champagne*
  • Salt and freshly ground pepper

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

STUFFING

  • Salt and freshly ground pepper
  • 1 tbsp. (15 ml) fresh rosemary
  • 1 tbsp. (15 ml) oatmeal
  • 115 g mild Italian sausage meat
  • Butter
  • 2 tbsp. (30 ml) red onion, finely chopped
  • 2 tbsp. (30 ml) dried cranberries
  • ¼ cup (60 ml) champagne*

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

TO SERVE

  • Roasted winter vegetables (potatoes, carrots, baby onions, zucchini)

SAUCE

  • Drippings
  • 1 sprig rosemary
  • 1 tbsp. (15 ml) butter, room temperature
  • 1 tbsp. (15 ml) flour

Directions

Click the steps to erase them.

Stuffing

  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.

Hen

  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).

Sauce

  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.