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| Name | Ina Garten's Cornish Hens and Stuffing | Barefoot Contessa | Food Network |
| Video Uploader | Video From Food Network |
| Upload Date | This Video Uploaded At 29-09-2009 13:44:20 |
| Video Discription | Ina pairs Cornish hens with a simple, classic cornbread stuffing! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3KwiVAw Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cornish Hens RECIPE COURTESY OF INA GARTEN Level: Intermediate Total: 1 hr Prep: 25 min Cook: 35 min Yield: 2 servings Ingredients 1 large Spanish onion, sliced 2 Cornish hens Cornbread Stuffing, recipe follows Olive oil Kosher salt Freshly ground black pepper Cornbread Stuffing: 4 tablespoons unsalted butter 1 cup yellow onion, chopped 2 1/2 cups cornbread 1 celery stalk, diced 1/4 cup chicken stock 2 tablespoons chopped flat-leaf parsley 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Preheat the oven to 425 degrees F. Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion. Pack the cavities of the hens with the cornbread stuffing. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper. Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh. Cornbread Stuffing: Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #CornishHens #Stuffing Ina Garten's Cornish Hens and Stuffing | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=qIQVvd4SI7o [qIQVvd4SI7o] |
| Category | Entertainment |
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