Roasted Stuffed Cornish Game Hen Wrapped in Bacon

Cooking for one, or two, is challenging, especially if one is not a big fan of leftoverses (too much leftovers). That's why I love cornish game hens. Aside from the fact that they are tastier than a regular chicken, there is just enough left over for another meal or two; unlike with regular chicken, you can lay eggs by the time you are done finishing up the leftoverses, LOL!

I was craving roasted chicken and bacon earlier today, thus for dinner, chicken wrapped in bacon, yum! Heck, I feel guilty already. I feel guilty when I eat bacon or anything really good. The feeling of guilt about enjoying anything and everything extra good is the Catholic in me. I'll balance it out by making brussels sprouts (my penance, ha ha!). I got some brussels sprouts this weekend when I was at the market; I want to serve it as a side dish for Thanksgiving this year, so I am going to "test kitchen" the recipe I will be making of the brussels sprouts.

Wrapping bacon on the chicken for roasting lends it a dramatic smoky flavor, plus the chicken always comes out moist and juicy. I usually brine my chicken, to make it moist and flavorful, but in this recipe, the bacon does the trick.

Roasted Stuffed Cornish Game Hen Wrapped in Bacon

For the chicken:

1 cornish game hen

4 pcs bacon

For the stuffing:

1/2 cup herbed croutons

1 celery stalk, minced

1 carrot, minced

4-5 roasted french chestnut (optional), minced

1/2 of an apples, minced

3 T chicken stock

Preheat oven to 375 degrees F. Wash chicken. Pat dry with paper towel inside and out, rub with salt inside and out. Set aside.

Put herbed croutons in a freezer bag and crush just to break it down but do not pulverized. Add chicken stock to moisten the croutons. Add all the other ingredients and shake in a bag to mix.

Stuff and truss the chicken. Transfer to a roasting pan breast side down. Bake for about 40 minutes (20 minutes per lbs as a rule), then crank the oven to 425 degrees and roast breast side up for another 5 minutes or until browned. Remove from oven and let it rest for about 5-7 minutes.

Charred Brussels Sprouts and Apples

225 grams brussels sprouts

1 1/2 Fuji apples, diced

2 T fat drippings (or olive oil)

2 T applesauce

2 T fried shallots

sea salt

freshly ground black pepper

Bring 4 cups of water to boil, add salt, add brussels sprouts and cook for about 3-5 minutes. Drain into a strainer. You will notice that the brussels sprouts will still be medium cooked but the residual heat will cook it to perfect tenderness. Heat skillet, add 2 T of fat drippings, stir in brussels sprouts and apples, until charred and caramelized. Toss in fried shallots, apple sauce, add salt and freshly ground pepper, give a couple of stirs and remove from heat.

I save all my meat/fat drippings in a jar and keep it in the reefer. I learned early on in life by watching my family cook that it's the best way to flavor stir fry, fried rice and sauces.