Bacon Wrapped Cornish Hen with Goat Cheese Stuffing

Ideal for entertaining, fresh Ontario cornish hens are the loaded with a versatile stuffing of shallots, fig and creamy goat cheese for a flavourful impact. To offer a harmonious balance of sweet and savoury, crisp Ontario bacon envelopes the hen keeping the meat moist and juicy.

 2 Ontario cornish hens, rinsed and patted dry
 1 tsp (5 mL) each, sea salt and fresh cracked pepper, divided
 2 tbsp (15 mL) fresh thyme, minced
 2 cloves garlic, minced
 1 large shallot, minced
 2 cups (500 mL) finely chopped mushrooms
 1 tbsp (15 mL) balsamic vinegar
 2 tbsp (30 mL) fig spread
 2 oz (60 g) crumbled goat cheese
 1 tbsp (15 mL) fresh chopped rosemary
 2 strips, Ontario bacon, cut in half crosswise
Steps:
1

Season each cornish hen with 1/2 tsp (2 mL) each of salt and pepper. Transfer to a large bowl, add 1 tbsp (15 mL) oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.

2

In skillet, heat remaining oil over medium-high heat. Cook shallots, until tender, about 5 minutes. Add mushrooms, remaining salt and pepper and cook until golden and liquid has been absorbed, about 5 minutes. Remove from heat; stir in vinegar and fig spread. Let cool completely. Stir in goat cheese and rosemary.

3

Preheat oven to 500°F (260°C). Remove 1 hen from marinade. Gently loosen skin from breasts and stuff half of the goat cheese mixture underneath. Wrap 2 strips of bacon over breasts and transfer hen, breast side up, to rimmed baking sheet. Repeat with remaining hen. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

Cook's Notes:
4

Makes 6 servings

This goat cheese stuffing would also work well served with Ontario pork, pheasant and quail

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Ingredients

 2 Ontario cornish hens, rinsed and patted dry
 1 tsp (5 mL) each, sea salt and fresh cracked pepper, divided
 2 tbsp (15 mL) fresh thyme, minced
 2 cloves garlic, minced
 1 large shallot, minced
 2 cups (500 mL) finely chopped mushrooms
 1 tbsp (15 mL) balsamic vinegar
 2 tbsp (30 mL) fig spread
 2 oz (60 g) crumbled goat cheese
 1 tbsp (15 mL) fresh chopped rosemary
 2 strips, Ontario bacon, cut in half crosswise

Directions

Steps:
1

Season each cornish hen with 1/2 tsp (2 mL) each of salt and pepper. Transfer to a large bowl, add 1 tbsp (15 mL) oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.

2

In skillet, heat remaining oil over medium-high heat. Cook shallots, until tender, about 5 minutes. Add mushrooms, remaining salt and pepper and cook until golden and liquid has been absorbed, about 5 minutes. Remove from heat; stir in vinegar and fig spread. Let cool completely. Stir in goat cheese and rosemary.

3

Preheat oven to 500°F (260°C). Remove 1 hen from marinade. Gently loosen skin from breasts and stuff half of the goat cheese mixture underneath. Wrap 2 strips of bacon over breasts and transfer hen, breast side up, to rimmed baking sheet. Repeat with remaining hen. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

Cook's Notes:
4

Makes 6 servings

This goat cheese stuffing would also work well served with Ontario pork, pheasant and quail

Bacon Wrapped Cornish Hen with Goat Cheese Stuffing
IngredientsDirections