Cornish Chicken Roll with Prunes
Main Dishes • European
Description
You can find the butchering method in video tutorials (http://cooking.com/school/poultry).
Ingredients
- Prunes 4 pieces
- Cornish Hen 1 piece
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
Butcher the chicken, separating the body from the bones while trying not to damage the skin. You can make a great broth from the remaining skeleton.
Step 2
Lay the body on a cutting board and, using a sharp knife, make a cut along one breast and then along the other. Use the resulting fillets to cover the area where the chicken's back used to be.
Step 3
Season the prepared body with salt, sprinkle with Herbes de Provence (from a grinder), and place 3–4 prunes inside. Carefully roll it up and tie it with kitchen twine.
Step 4
Line a baking sheet with foil, creating small edges around the perimeter. Place the roll on it and brush with olive oil.
Step 5
Bake the roll in an oven preheated to 355°F for about 30 minutes, and for the last 10–15 minutes, switch to broil to achieve a golden crust.
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