I’m calling this a sleeper dish. It doesn’t really look like much, but a lot of work went into it. Cornish Game Hen is the bird. I braised the wings and legs, picked off all of the meat, and mixed that into the chestnut and apple stuffing. The stuffing also had some of the arugula from my back yard, still green as can be in October(go figure). I stuffed the breast with the stuffing, added some herbs, and rolled it in caul fat. Seared in a pan until crispy on all sides, and then sliced it down. I used the bodies of the Hen to make the jus. Sauteed brussels sprouts leaves, oyster mushrooms, and pickled apples. The sunflower seed risotto that I made in the pressure cooker turned out better than the last time, and i was a little more pleased with the texture. I even scraped the fat off of the skin, crisped it up in the oven, and made a little chicken chip. Everyone seemed to like it, maybe a new menu item. We will see.
