Ye be at...
Entree, Fowl

Stuffed Hen

Rooster and Hens, Aelbert Cuyp, 17th Century

This makes for a striking centerpiece to a meal, with the fruit showing through the skin of the hen. With a bit of effort, you can arrange them into patterns. The sweet-savory mix makes for an interesting taste that is not common today.

 

Makes: 1 hen

 

Ingredients:

  • 1 large hen
  • 1 cup of currants, raisins, dates, or other dried fruit
  • 1 tsp salt
  • 1 Tbsp of sugar
  • 1 Tbsp of cinnamon
  • 7 Tbsp of butter

 

Directions:

  1. Mix fruit, sugar, salt, cinnamon, and butter until even.
  2. Push mixture, not into the body cavity, but under the skin all around the hen.
  3. Place in a pan and cook at 300°f until its done.

 

Variations:

  • For a more typical taste, replace the sugar and cinnamon with sage and whole bay leaves.
Advertisements

Discussion

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: