Cornish Hen Stuffed with Leeks, Onions and Bacon- Served with Berry Sauce

History of Cornish Hens:

Cornish hen or Cornish chicken, breed of  poultry that originated in Cornwall, England, but gained prominence only after it was established in the United States. Its body shape is quite different from that of other chickens. Both males and females have short legs and broad muscular breasts. Although relatively slow-growing, the Cornish hen has excellent meat qualities and is used extensively in breeding programs today. Its cross with the fast-growing  plymouth rock chicken is responsible for most of the broiler and frier types currently on the market today. An increasingly popular form of Cornish poultry, marketed for its delicious meat, is the Rock Cornish game hen. This is actually a standard meat-type chicken packaged at a smaller size.

The breeding and cross-breeding of chickens has a long and quite possibly glorious history, extending over continents and centuries. The Rock Cornish hen or Rock Cornish game hen is a cross between the Cornish Game and Plymouth or White Rock breeds of chicken. The leading attribute of the breed is that it develops a relatively large breast in a short period of time. By the time the chickens are slaughtered at 4 to 6 weeks, they weigh around 2.5 pounds, and provide about one serving of meat each.

*The Cornish Game Hen, often called the “Rock Cornish Game Hen,” was originally bred by Jacques and Alphonsine Murkowski in Connecticut in 1950. 

Ingredients

• 2 Leek stalks, wash and chopped
• 3 large Onions, chopped
• 2 Tablespoons Bacon fat
• 4 slices Bacon, fried and chopped 
• 12 oz Pine Nuts *optional
• 2 cups Water
• 1 cup Sugar
• 1 - 1/2 cups fresh Strawberries, chopped
• 1 cup fresh Black Berries
• 1 cup fresh Raspberries
• 1 cup fresh Blueberries
• 4 tablespoons Orange Juice
• Kosher Salt and Pepper to taste
• 1/2 Tablespoon Garlic Powder
• 1/2 Tablespoon Onion Powder
• 4-5 Cornish Hens
• 2 Tablespoons Olive Oil
• Directions

1. In a large saucepan cook bacon; after the bacon done place onto paper towel and set aside. Keeping 2 Tablespoons of bacon fat add onions and leeks( cut leeks stalk lengthwise and chop then put into cold water to remove all dirt) drain and add to onion add cook until tender. Stir; cook for 5 minutes more. Stir in the chopped bacon and pine nuts. Turn off heat and cover
2. BERRY SAUCE:  In a large sauce pot place pot on medium heat; add 1 cup water and 1 cup of sugar stir; cook until sugar is dissolved. Add all clean berries to water and sugar cook until tender. Blend berries in a blender and place back into pot on low heat Cook for 5- 8 minutes or until reduce and get thick.
3. STUFFING HENS: Place in a shallow roasting pan add 1 cup water at the bottom. Next using a spoon or hand take onions and leeks mixture placing into hens filling it and then you will need to tie the legs together for better cooking.  Rub down the hens with olive oil  salt, pepper, garlic powder and onion powder.  Bake at 350 degrees F for 50-60 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165 degrees F.  Let rest for 5 minutes cut each hen in half lengthwise to serve with the berry sauce.. 
4. *Let Mj. Creations Sweets & Treats do your holiday cooking, Contact us by phone 804-422-6313, Email sweetsbymj@aol.com or Visit our site http://www.richmondvacaterer.com/.   When you are there do forget to look at our Cheese Cake Menu link.  This meal: Stuffed Cornish Hen, Greens Beans with garlic and Mashed Potatoes. We are BBB Member......