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For Rosh Hashanah I prepare simple yet impressive meals that don’t compromise on flavor and presentation. As we prepare for fall and winter season, this Cornish hen recipe is not only good for Yom Tov but also a great Friday-night comfort food. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com. Yields 4 generous servings or 8 regular servings
4 Cornish hens
1/2–1 cup chicken soup, such as Manischewitz
parsley leaves, for garnish
4 tablespoons Gefen Canola Oil
3 medium onions, finely chopped
1 and 1/4 cups chopped fresh parsley
1/2 teaspoon thyme
1 teaspoon chicken soup mix
salt, to taste
pepper, to taste
2 eggs
1 medium egg challah
3/4 cup Gefen Mayonnaise
3 tablespoons apricot jam (preferably Tuscanini)
1 and 1/2 tablespoons dried parsley leaves
1 and 1/2 teaspoons paprika
1 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion soup mix
salt, to taste
pepper, to taste
Preheat oven 350 degrees Fahrenheit (175 degrees Celsius).
Prepare the stuffing: Heat oil in a frying pan and add the onions. Sauté onions until golden brown. Add fresh parsley, thyme, chicken soup mix, and salt and pepper. Stir together and sauté for two minutes. Remove from heat and let the mixture cool.
Meanwhile, remove all the crust from the egg challah. Put the challah into a colander and run warm water over it while you knead it into a gooey mush. Once you get the right consistency, turn off the water and try to strain as much water as you can from the challah.
Place the challah mush into a bowl. Add the sautéed onion and parsley mixture along with two eggs and mix until it’s all incorporated and smooth.
Stuff the mixture into the cavity of each Cornish hen. Tie each hen’s legs together with poultry twine (this way, all the stuffing stays put and the chicken doesn’t lose its shape while baking).
Place the Cornish hens into a pan. Combine all the marinade ingredients in the same bowl you used for the stuffing. Dress the Cornish hens with the marinade. Be generous — make sure to cover the entire chicken, since you want the flavors to permeate. Pour 1/2 cup of chicken soup into the bottom of the pan. (If your hens don’t fit into one pan, put them into two pans and use 1/2 cup chicken soup in each pan.)
Cover and bake for one hour and 45 minutes. Remove pan from the oven and baste the chicken. Return to the oven and bake uncovered for another half hour.
To serve, drizzle some of the pan drippings onto the Cornish hens and sprinkle with some parsley leaves. If an entire hen is too big of a portion, just cut it in half before serving.
Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.
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