Thursday, January 20, 2011

Boneless Cornish Hen with Wild Rice and Cornbread Stuffin'

 So, last night, I made something like a ballontine, a French way of serving meat, fish or poultry by completely boning the meat, stuffing it and then roasting it. I used a small Cornish Hen and I used a method of de-boning that keeps the whole bird intact, whereas I do not cut along the spine of the bird in order to remove the carcass.
 Stuffed with a mixture of cornbread and wild rice. Unfortunately, I used the rice and stuffing from a box because I was too lazy to make them from scratch...which didn't give me the exact results I wanted but what can I do? A mistake to learn from for next time lol.



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