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The recipe for these pairs of stuffed birds gives you options: The fennel stuffing builds on the sharp, licorice-like flavor of fennel while the pear stuffing offers the warm sweetness of hot toddy ingredients of Calvados and honey.

Use fresh Cornish hens when you can find them, or defrost frozen ones overnight in the refrigerator. Remove any giblet packets or loose pieces from inside the birds, some of which can be reserved for making broth. It is helpful to have an instant-read thermometer to check doneness; be sure to insert the probe into the meat rather than the stuffing.

To read the accompanying story, see: Cooking through tears helped me feed my dying father. It sustained me, too.

All the vegetables for the stuffings can be prepped and cooked a day in advance, except the pears.

Adapted from Mireille Grangenois, general manager of NPR affiliate WEAA-FM at Morgan State University in Baltimore, who is writing a collection of essays at CookingWithTears.com.

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Ingredients

measuring cup

Servings: 4-8

For the fennel-stuffed hens

For the pear-stuffed hens

Directions

  • Step 1

    For the fennel-stuffed hens: Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.

  • Step 2

    Use 1 lemon half to rub each Cornish hen all over, including the cavities. Pat dry, then use 1 tablespoon of the oil to rub the exteriors of both birds. Season them with the salt and pepper, including the cavities, and place on the baking sheet.

  • Step 3

    Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Once the oil shimmers, add the shallot and cook, stirring a few times, for about 3 minutes. Season lightly with salt and pepper.

  • Step 4

    Add the fennel; cook for 1 minute (it will still be crisp), then add the garlic and thyme, stirring until fragrant. Transfer to a bowl; let cool.

  • Step 5

    Use your fingers to gently separate skin from meat on the hens, especially where the breasts are. Slide the fennel mixture under breast skin and neck, then use the rest of the mixture to loosely fill the cavity of each hen. Place the hens, breast sides up, on the baking sheet; roast (middle rack) for about 1 hour, basting occasionally with pan juices until the hens have browned.

  • Step 6

    When the birds are done, their juices should run clear. (If you have an instant-read thermometer, the internal temperature inserted into the meat and taken away from the bone should register 165 degrees.)

  • Step 7

    For the pear-stuffed hens: Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.

  • Step 8

    Pat the birds dry, then use 1 tablespoon (each) of the oil to rub the exterior of each bird. Season them with the salt and pepper, including the cavities, and place on the baking sheet.

  • Step 9

    Melt 2 teaspoons of the butter in a large skillet over medium heat. Add the onion and season lightly with salt and pepper; cook for about 10 minutes, until softened and lightly browned.

  • Step 10

    Add the remaining teaspoon of butter to the pan; once it has melted, toss in half the diced pear and cook for 3 to 4 minutes, until they are barely tender. Stir in the celery and sage, cooking just a minute or so. Transfer to a bowl and let cool, then add the stuffing mix, stirring until well blended.

  • Step 11

    Warm the Calvados, jelly and the remaining diced pear in a small saucepan over medium heat; once it begins to bubble at the edges, cook for about 8 minutes, cooking and stirring frequently until syrupy. Add the lemon juice and a tiny pinch of salt to finish the glaze. Strain the glaze, discarding the pear solids.

  • Step 12

    Repeat the process for stuffing the hens, this time with the pear stuffing mixture: Use your fingers to gently separate skin from meat on the hens, especially where the breasts are. Slide the pear stuffing mixture under breast skin and neck, then use the rest of the mixture to loosely fill the cavity of each hen.

  • Step 13

    Place the hens, breast sides up, on a foil-lined baking sheet; roast (middle rack) for about 25 minutes, then start basting the hens with the Calvados glaze every 10 minutes until done; they will roast for about 1 hour total.

  • Step 14

    When the birds are done, their juices should run clear. (If you have an instant-read thermometer, the internal temperature inserted into the meat and taken away from the bone should register 165 degrees.)

  • Step 15

    Serve all the hens warm.

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    Nutritional Facts

    Per serving (for the fennel-stuffed hens, based on 4)

    • Calories

      450

    • Fat

      34 g

    • Saturated Fat

      8 g

    • Carbohydrates

      6 g

    • Sodium

      640 mg

    • Cholesterol

      170 mg

    • Protein

      30 g

    • Fiber

      2 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from Mireille Grangenois, general manager of NPR affiliate WEAA-FM at Morgan State University in Baltimore, who is writing a collection of essays at CookingWithTears.com.

    Tested by Diana Maxwell.

    Published June 11, 2018

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