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.
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.
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