CHAMPAGNE CORNISH HEN

In collaboration with
Véronique Ouellet, Miss Papila

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
- In a bowl, macerate the cranberries with the champagne for 20 minutes.
- In a frying pan, melt the butter and brown the onions until translucent.
- Remove the sausage meat from its casing and put it in a bowl.
- Drain the cranberries and put them in the bowl with the sausage meat. Set the champagne aside.
- Add the oatmeal, onions, rosemary, salt and pepper to the sausage and cranberry preparation and mix well.
Hen
- Preheat oven to 375°F (190°C).
- In a bowl, combine the room-temperature butter and rosemary.
- Remove the neck from inside the cavity if necessary.
- Using your hands, gently separate the skin from the meat.
- Fill the Hen’s cavity with the stuffing.
- Spread the butter mixture between the Hen’s skin and meat. Make sure it reaches to the thighs.
- Tie the legs.
- Place the onion slices in a cast iron pot.
- Place the Hen on top of the onion slices.
- Add the bay leaves and pour the champagne. Also add the champagne that was used to macerate the cranberries.
- Season with salt and pepper.
- Bake uncovered for 1½ hours or until the Hen’s skin is golden.
- Baste the Hen every 15 minutes.
- Serve on a bed of roasted winter vegetables (potatoes, carrots, baby onions, zucchini).
Sauce
- Strain the Hen’s drippings and collect them in a small saucepan.
- Put in a sprig of rosemary and bring to a soft boil.
- Meanwhile, in a small bowl, make the beurre manié by mixing the butter and flour well.
- Add to the hot liquid and whisk until thick.