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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BAM FRANCIS
[email protected]This recipe is amazing! It's definitely going to be my new go-to dish for special occasions.
James A McMahan Sr (Hillbilly)
[email protected]I'm not sure how to truss a hen. Is there a video tutorial that I can watch?
Eman Jamal
[email protected]I'm excited to try this recipe! It looks like it would be a perfect dish for a special occasion dinner.
Tahira Hussain
[email protected]This recipe is a bit pricey. Is there a way to make it more affordable?
Dianne fishel
[email protected]I'm not a fan of hen. Can I use a different type of poultry, like chicken or turkey?
Chas Allen
[email protected]I'm allergic to truffles. Can I omit them from the recipe?
Junior Michael
[email protected]This recipe looks delicious! I'm definitely going to try it out this weekend.
Wawa Aslam
[email protected]I love the idea of this recipe, but I'm not sure I can find foie gras butter and black truffles in my area. Is there a substitute that I can use?
Abulfazelghulami
[email protected]This recipe is a bit too complicated for me. I'm a beginner cook and I don't have the time or patience to make something this involved.
Harmail Chohan
[email protected]I'm not sure what went wrong, but my hen turned out dry and tough. The stuffing was also bland. I'm disappointed because I was really looking forward to this recipe.
Bami_dave _BAMBI
[email protected]This was the best roasted hen I've ever had! The meat was so moist and flavorful, and the stuffing was perfect. I will definitely be making this again.
Corbin monster
[email protected]I'm not a big fan of foie gras, but I loved this dish! The butter was subtle and didn't overpower the other flavors. The truffles were also a nice touch.
Nargis younas
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The hen was so tender and juicy, and the stuffing was out of this world. I would definitely recommend this recipe for a special occasion.
Karim Yakubu
[email protected]I made this dish last night and it was a hit with my family! The hen was cooked perfectly and the stuffing was so flavorful. I will definitely be making this again.
Swae Magomed
[email protected]This was an amazing dish! The richness of the foie gras butter and the earthy flavor of the black truffles were a perfect complement to the roasted hen. I highly recommend this recipe for a special occasion dinner.