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RECIPES

POULET AU (U)PENN

Cristina Soriano

When my father was studying at the University of Pennsylvania, college dining did not only include deliveries of pizza, microwavable mac and cheese and tubs of buffalo chicken wings – very different from my experience! In fact, he came up with a delicious recipe for Cornish hens (how sophisticated!), which I serve quite often when entertaining. It’s the most simple recipe but with an unexpected twist, so much so that guests always ask how to recreate it!

When I was thinking of a menu for my friendsgiving dinner, I decided on this easy recipe. It is a somewhat unusual dish and requires not too much time for prep, so I though it was perfect.

Serves about 7-8 people.

 

4 Cornish hens

1 pack Boursin garlic and herb cheese

1 bunch of parsley

4 garlic cloves

I lemon

4 tablespoons of olive oil (or at your discretion)

 

Set the oven to 375° F.

Clean the Cornish hens and pat them dry.

Chop the garlic and parsley finely and put the herbs in a small bowl with about four tablespoons of olive oil and the juice of one lemon. Season with salt and pepper and mix.

Fill each hen cavity with a fourth of the Boursin and then pour the garlic and parsley marinade over the hen breasts.

Bake in the oven for about an hour or until the meat is cooked through and juice runs clear when cut between the thigh and breast. Put the oven on broil for about five minutes to crisp up the skin.

 

I do not carve the hens, but cut them in half once they have rested for about ten minutes. If you carve them (as you would a chicken), guests will not be able to enjoy the creamy stuffing. 

A simple recipe that will leave your guests wishing this was served at their Thanksgiving fest rather that the usual turkey!