Servings: six.
Earthy mushrooms and rich, heady truffle oil make this dish a holiday standout. For the wild mushrooms, I like to use a mix of chanterelles, porcini, and morels.
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We love truffles so I added truffle salsa and truffle oil. For the mushrooms I used morels. I set the whole hen on top of a bed of risotto made from fennel, onion, garlic, zucchini and button mushrooms vermouth and chicken stock. Basically, the risotto consisted of whatever I had in the fridge that would go together. In its very strong and earthy flavours, this is an adult meal. Next time, I will stuff the hens 24 hours before in order for the truffle oils and the morels to permeate the meat.
We love truffles so I added truffle salsa and truffle oil. For the mushrooms I used morels. I set the whole hen on top of a bed of risotto made from fennel, onion, garlic, zucchini and button mushrooms vermouth and chicken stock. Basically, the risotto consisted of whatever I had in the fridge that would go together. In its very strong and earthy flavours, this is an adult meal. Next time, I will stuff the hens 24 hours before in order for the truffle oils and the morels to permeate the meat.
Having just tried this, I have a few recommendations as to how to improve upon the recipe. Firstly, cut back on the truffle oil. Knowing that it has a very strong flavour (and that it's expensive), I added 1 tablespoon to begin with and found this to be more than sufficient. They are, after all, supposed to be "scented", not "saturated", with truffle flavor. Even with just one tablespoon, I couldn't taste the prosciutto. Secondly, double the stuffing recipe. I made the whole batch of stuffing for 3 cornish hens and found it to be just right. Finally, butterfly the hens and press them flat to roast. They cook and brown more evenly this way and are neatly split at the breast bone in order to feed 2 people each.
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