2oz butter
1 small yellow onion, diced
1/2 fennel bulb, diced
1/4 cup white wine
1/4 cup chicken stock
1/4 cup chicken stock
2 cups diced bread cubes (3/4" dice) toasted in the oven
1/4 cup pine nuts
salt and freshly ground pepper, to taste
12oz baby carrots, peeled and halved lengthwise
2 tbsp olive oil
2 fresh sprigs rosemary
2 small Cornish hens, each about 1lb
Pesto drizzling oil or fresh pesto mixed with a glug of olive oil
Pre-heat oven to 400F.
In a saute pan over medium heat, melt the butter. Add the onion and fennel and cool for 6 mins, till translucent and soft.Add the wine and simmer for 2 mins. Remove from the heat and let cool for 2 mins. Stir in the breadcrumbs and pine nuts. Season with salt and pepper.
In a bowl, stir together the carrots, 1 tbsp of olive oil, rosemary sprigs and salt and pepper. transfer to a roasting pan and spread out evenly.
Rub each hen with olive oil and season inside and out with salt and pepper. Fill cavities with stuffing and truss the legs with kitchen twine. Place the hens, breast side up, on top of the carrots. Roast for 50-60 mins depending on size.
Lower rack in the oven and turn to broil for 3 to 5 mins till hens and carrots are deep golden brown. Transfer hens to a platter and let rest for 5-10 mins. Divide the carrots between plates and top with a hen. Drizzle with pesto oil. Serve with something green, such as sauteed kale.
Serves 2