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Stuffed Cornish Hens, Hamburg Style - Gebratene Hähnchen
Stubenküken - small chickens no more than four weeks old - are a great specialty of the German city of Hamburg. In the U.S. you can find a close equivalent - Cornish game hens - in most supermarkets. Try the dish with German Potato Salad and Marinated Cucumbers.
6 slices bacon
1 medium onion, chopped
1/3 cup margarine or butter
1 3/4 cups soft bread cubes
1 stalk celery, with leaves, chopped
2 tablespoons snipped parsley
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 rock cornish hens, about 1 1/4 pounds each
Butter, melted
1 tablespoon flour
1 cup water
1 1/2 teaspoons instant chicken bouillon
1/2 cup dairy sour cream
Fry bacon crispy and crumble into pieces. Cook and stir onion in 2 tablespoons of bacon fat until tender. Add 1/3 cup butter; heat until melted. Add bacon, bread cubes, celery, parsley, poultry seasoning and pepper; toss. Stuff each hen with about 6 tablespoons stuffing. Secure opening with skewer.
Fasten neck skin to back with skewer. Tie legs together with string. Place hens breast sides up on rack in shallow roasting pan. Brush with Butter. Roast hens uncovered in 350 degree oven, brushing with butter 3 or 4 times, until golden brown and done, about 1 hour.
Remove hens from pan; keep warm. Spoon 2 tablespoons pan drippings into 1-quart saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir in water and bouillon.Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in sour cream. To serve, cut hens with kitchen scissors, cutting through the breast and along backbone from tail to neck. Serve with dressing and gravy. Serves 6.
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