For some reason, you never see Cornish hens in restaurants anymore. Too bad, because this recipe, stuffing the birds with matzo and chicken livers and serving them with chicken jus (a brown chicken stock reduced to a glaze consistency), is a winner.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can make the roasted chicken jus several days ahead; store, covered in the refrigerator.
Serve with braised cabbage.
You’ll have about 1-1/2 cups of roasted chicken jus leftover. It will keep in the freezer for up to 1 month.
To make this dish for a kosher meat meal, dot the hens with margarine instead of butter, or brush them with canola or olive oil.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?