Our Roasted Cornish Game Hens and Forelle Pear-Vegetable Medley are a delightful pair.
Forelle Pear–Vegetable Medley
Makes 4 servings
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- 4 Pear-Brined Cornish Hens (recipe follows)
- 4 tablespoons extra-virgin olive oil
- 4 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 1/2 cup dry white wine, such as Chardonnay
- 1/2 cup chicken broth
- 1/2 cup pear nectar
- 4 stalks celery, cut into 3-inch portions
- 6 Yukon gold potatoes, halved
- 1 (10-ounce) package pearl onions
- 6 Forelle pears, halved and cored
- Garnish: fresh sage
- Preheat oven to 425°. Place a roasting rack in a large roasting pan. Spray rack and pan with cooking spray.
- Rub hens on both sides with olive oil. Season hens on both sides with 2 teaspoons salt and 1 teaspoon pepper.
- Place hens in prepared pan. Roast for 25 to 30 minutes. Remove from oven.
- Reduce oven temperature to 350°.
- Add wine, chicken broth, and pear nectar to bottom of roasting pan. Add celery, potatoes, onions, and pears to roasting pan. Season vegetables and fruit with remaining 2 teaspoons salt and remaining 1 teaspoon pepper.
- Return to oven, and continue roasting, basting every 10 minutes with pan juices, until thermometer registers 165° when inserted in thickest portion of meat, 25 to 30 minutes.
- Remove from oven, and let cool slightly. Divide fruit, vegetables, and hens among plates. Serve warm. Garnish with sage, if desired.
Pear-Brined Cornish Hens
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- 1 quart water
- 1 quart pear nectar
- 1/4 cup kosher salt
- 2 tablespoons black peppercorns
- 6 garlic cloves, halved
- 1 tablespoon ground thyme
- 1 tablespoon ground sage
- 4 (1.25- to 1.5-pound) Cornish hens, halved, giblets removed
- In a 4-quart container, combine water, pear nectar, salt, peppercorns, garlic, thyme, and sage, stirring until salt is dissolved. Add hens; place a plate on top of hens to fully submerge. Refrigerate for 6 hours or overnight.
- Remove hens from brine; pat dry. Prepare as directed.