ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES
Provided by Molly O'Neill
Categories dinner, main course
Time 4h20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
- Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
- Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
- Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
- Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
- To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.
Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 83 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 39 grams, Sodium 1164 milligrams, Sugar 0 grams, TransFat 2 grams
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Angela Neeley
[email protected]This recipe is way too expensive for me. I'll have to pass.
Anifat Adegbuyi
[email protected]I'm not a fan of foie gras. I think it's cruel to force-feed ducks and geese.
shanoy grant
[email protected]This recipe is a bit too fancy for my taste. I prefer simpler dishes.
Shakirat Temitope
[email protected]I'm a vegetarian, so I can't make this recipe. But it looks delicious. I bet my meat-eating friends would love it.
Mariama Sirreh Baldeh
[email protected]I'm not sure if I can find all of the ingredients for this recipe, but I'm going to try. It looks too good to pass up.
Mashooq Sehto
[email protected]This recipe is a bit intimidating, but I'm up for the challenge. I'm sure it will be worth it.
Ganna Ali
[email protected]I'm drooling just looking at the pictures of this dish. I need to make it ASAP.
Sl N
[email protected]This recipe is on my to-cook list. It looks so good.
Sk Sojib khan
[email protected]I can't wait to try this recipe. It looks absolutely delicious.
Leah Herrington
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mateusz kowalewski
[email protected]I've never had hen before, but this recipe made me a fan. The meat was so tender and flavorful.
Nafisa Alom
[email protected]Wow! This dish is amazing. The hen is cooked perfectly and the stuffing is so rich and flavorful. I highly recommend it.
amir zada
[email protected]This is one of the best hen recipes I've ever tried. The meat was so juicy and flavorful, and the stuffing was divine.
Mae Johnson
[email protected]I'm not a huge fan of truffles, but I loved them in this dish. They added a subtle earthiness that really complemented the other flavors.
Mudsser Hussain
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a dish that is both visually stunning and incredibly delicious.
Korben Dallas
[email protected]I was skeptical about using foie gras butter, but it really made the dish. The flavor was incredible and the hen was so moist and tender.
Habtom Araya
[email protected]This roasted hen recipe is a true culinary masterpiece. The combination of foie gras butter and black truffles elevates the dish to a whole new level of flavor and richness. The hen is cooked to perfection, with a crispy skin and succulent meat.