- READER REVIEWS
Chestnut-Stuffed Guineau Hens With Rosemary-Roasted Fingerling Potatoes and Celery Root
Provided by: Chef Laurent Tourondel
2 teaspoons extra-virgin olive oil
1/2 pound pork sausage, casings removed
4 tablespoons butter
1 small white onion, diced
1 stalk celery, diced
2 1/2 cups country-style bread, crusts removed, cut into 3/4-inch cubes
1 tablespoon chopped thyme
1 tablespoon chopped sage leaves
2 teaspoons chopped rosemary
4 ounces roasted chestnuts, peeled and sliced
1 large egg, beaten
1/2 cup chicken stock
Sea salt and pepper
Guineau Hens and Vegetables
1/2 cup olive oil
3 pounds fingerling potatoes, sliced 1/4-inch thick
1 medium onion, cut into a large dice
4 medium shallots, cut into a large dice
8 large garlic cloves
2 celery roots, peeled and cut into a large dice
2 large carrots, peeled and cut into a large dice
10 large fresh sage leaves
2 tablespoons chopped fresh rosemary
3 bay leaves
Kosher salt and pepper
3 guinea hens (available at dartagnan.com)
5 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
In a large sauté pan, heat the oil over medium heat. Add the sausage meat and sauté, breaking it up with a fork until cooked through.
In a large skillet, heat the butter over medium heat until foaming, and add the onion and celery. Cover and cook until soft—do not allow it to brown—about 10 to 12 minutes. Transfer to a bowl, and add the bread, herbs, chestnuts, egg, and stock. With a slotted spoon, add the sausage to the bowl, and mix until combined. Season with salt and pepper, and allow to cool before stuffing the birds.
Guineau Hens and Vegetables
Preheat the oven to 425 degrees. Oil a large roasting pan.
In a large bowl, toss the potatoes, onion, shallots, garlic, celery root, carrots, sage, rosemary, and bay leaves with the oil. Season with salt and pepper and transfer the vegetables to the roasting pan.
Stuff each hen with 1 cup stuffing and close the opening with skewers. Brush the hens with 3 tablespoons melted butter and season with salt and pepper. Set the hens on top of the vegetables. Roast, basting occasionally, for 1 hour or until the skin on the hens is golden brown and crisp and the juices run clear when a hen is pierced with a knife at the joint of the leg (165–170 degrees). Transfer them to a platter, cover loosely with foil, and keep warm.
Turn the broiler to high. Toss the vegetables, and cook until they are well browned and tender, 5 to 10 minutes more, stirring and turning once or twice. Using a slotted spoon, transfer the vegetables to the platter with the hens and keep warm.
Remove any excess fat from the juices in the roasting pan. Heat the pan over medium heat, add the wine, and reduce by half. Add the broth and bring to a boil, scraping up any browned bits in the pan, and reduce liquid to 1 cup, about 8 minutes. Remove from heat, add remaining butter, and whisk until melted and well blended. Pour into a pitcher and keep warm.
Carve the hens into quarters, and serve on top of the vegetables with the jus on the side.(Published 2007)