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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



  • 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



  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.



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


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