Cornish Hens Stuffed with Vegetables

Ingredients

• Gherkins 3 pieces
• Carrot 2 pieces
• Celery stalk 3 pieces
• Apple 3 pieces
• Mustard Greens 2 spoons
• "Oleina Sunflower Oil" 7 teaspoons
• Thyme 3 sprigs
• Honey 4 spoons
• Soy Sauce 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Peel the vegetables and apples, then cut them into thick strips or small slices.

Step 2

Remove the leaves from the thyme. Mix the mustard with 3 tablespoons of sunflower oil, add the thyme leaves, and season with salt and pepper.

Step 3

Pour the mustard and oil over the chopped vegetables and mix well.

Step 4

Pat the chickens dry with paper towels and stuff them (not too tightly) with the vegetable mixture.

Step 5

Make small cuts in the skin around the tail area. Cross the chicken legs over each other, thread them through the cuts, and secure them.

Step 6

Place the remaining filling at the bottom of a heatproof dish, and top it with the chickens.

Step 7

Warm the honey in the microwave until it becomes liquid and runny, then mix it with 4 tablespoons of Oleina sunflower oil and soy sauce.

Step 8

Using a brush, glaze the chickens with honey.

Step 9

Bake the cornichons for 40 minutes in a preheated oven at 355°F, occasionally brushing them with honey glaze.