Cornish Hens Stuffed With Brandied Figs
 Used as a stuffing, figs add a wonderful, exotic flavor to small birds. Poussin are baby chickens that weigh a pound; they're quite delicious but expensive. Cornish hens are a worthy substitute but run a little larger, so when using Cornish hens, adjust cooking time accordingly. Makes 4 servings.


Ingredients:
4 to 6 medium to large figs
1/2 teaspoon ground allspice
1 cup port
4 cups rock salt or other coarse salt
Four 1-pound poussin or Cornish hens, giblets removed and rinsed
Kosher salt and freshly ground black pepper to taste


Instructions:
1. Cut figs in quarters. In a small bowl mix allspice with port. Put figs in a re-sealable plastic bag, add marinade, close, and shake back and forth a few times. Marinate 1 hour.

2. Preheat oven to 500°F. Spread rock salt evenly in a shallow roasting pan just large enough to hold all the hens without crowding. (Salt should be to a depth of about 1/2 inch.)

3. Loosen the skin of the hens and season with kosher salt and black pepper. Season cavity with salt and pepper and stuff with drained figs. (If using small hens, you may have a few figs left over. Don't overstuff the hens. Brush the flesh of the hens with fig marinade and truss them. Brush any remaining marinade over hens.

4. Place the hens on the salt in the roasting pan (see tip). Put hens in the oven 30 to 35 minutes or until internal temperature reaches 160°F in the deep thigh of the hens. Remove and let rest 10 minutes, covered with foil. Untruss and serve.

Cooking Tip
Roasting poultry, from Cornish hens to turkey, on rock salt (or other salt) minimizes grease splattering. Just scrape off any salt that may have attached to the bottom of the birds and discard the grease-soaked salt from the roasting pan.
Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop