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| Rock Cornish Hens in Baker's Clay |
| Serves:6 |
Making individual clay ovens for the hens is fun and makes for an impressive presentation. And because the hen is encased in the clay, it comes out moist, tender and delicious. For extra pizzazz, after cooling for a few minutes, decorate each clay oven with the colors of the season, or your guest names. You can use food safe dyes purchased from a bakery supply store, but felt tip markers also work just fine.
Remember, you will need a hammer or mallet to break the "oven" prior to serving.
Click here for our recipe for Wild Rice Stuffing.
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Ingredients:
7 1/2 cups flour, plus extra for dusting
6 cups cornstarch
6 cups salt
6 to 7 cups water
6 rock Cornish hens
1 box wild rice stuffing mix, prepared according to package directions (or bread stuffing mix if preferred)
6 tablespoons COLAVITA Extra Virgin Olive Oil
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Preparation:
Preheat oven to 450 degrees. In a very large bowl, stir together the flour, cornstarch, and salt. Gradually stir in the water; you may not need all 7 cups. Squeeze the mixture with your hands until you have a large smooth ball. Divide the "clay" mixture into 6 equal parts and, on a lightly floured surface, roll each ball into an oval shape about 1/2 inch thick. Wash the hens and pat dry; do not salt. Fill the cavity with stuffing. Truss and brush with olive oil. Place each hen in the center of an oval clay. Completely wrap each with clay; smoothing the seams with moistened fingers. Place the hens in a shallow baking pan; bake for 1 hour, or until the clay is browned. Remove from oven and let stand 10 minutes to cool. Decorate if desired. To serve: wrap a towel around the clay oven; crack the clay with a mallet or hammer and discard. Place on a platter; repeat with the other hens.
Per Serving: 456 Calories (49.3% from fat); 24g Fat (4g Sat, 14g Mono, 4g Poly); 49g Protein; 7g Carbohydrate; 1g Dietary Fiber; 217mg Cholesterol; 344mg Sodium. Food Exchanges: 1/2 Grain (Starch); 7 Lean Meat; 3 Fat.
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