Chef Doreen Prei shares recipe for Cornish game hen
Radio Active | CBC News | Posted: August 3, 2016 10:32 PM | Last Updated: August 3, 2016
Join Radio Active each Thursday for more tips and tricks from our resident expert chef
With farmer's market season comes fresh and exciting ingredients — tasty foods simply out of reach during the doldrums of Edmonton's long winters.
From farm-fresh eggs to vegetables just pulled from the soil, these marketplaces can bring a whole new slate of flavours to your plate.
For Radio Active's resident chef, Doreen Prei, fresh herbs are among the best seasonal ingredients you can find during these open-air shopping trips.
In her recipe for Cornish game hen, some of her favourite herbs — green garlic and lovage, an herb that tastes a little like celery — take centre stage.
Ingredients:
Cornish Game Hen
- 1 game hen, washed and patted dry
- green garlic
- lemon quarter
- lovage
- salt and pepper
- 40 ml chicken stock
- 40 ml white wine
- 40 ml olive oil
Method:
- Preheat the oven to 450 F.
- Season the hen with salt and pepper on both sides.
- Stuff the hen with green garlic and lemon quarters.
- Place on a tray and bake for 20 minutes.
- Turn the heat down to 375 F.
- Combine the chicken stock, white wine and olive oil and brush over the hen after 15 minutes of cooking in the oven. The total cooking time is about 45-50 minutes. The juices should run out clearly if cut into with a small kitchen knife.
- Remove the green garlic from the hens, then make a paste together with some lovage leaves, and rub into the skin of the hens.
- Set aside for 15-20 minutes before serving.
- Place the remaining liquid from the cooking tray into a pot and reduce by half. Add 50 grams of cold butter and serve with the chicken.
Doreen Prei is a private chef, food consultant and Radio Active's food columnist. She joins the show every Thursday at 4:40 p.m.
You can learn more about Doreen on her website, or follow her on Twitter.