This is a meal I’ve been wanting to try ever since it was served to us about a year ago at The Old School House Restaurant that on Power Line Road near Brantford Ontario. I’m glad I did as it’s not as fussy or difficult as I had feared. But was relatively easy and very tender and tasty!
The outside of the hens were rubbed with olive oil and then a rub of crushed garlic, onion powder, rubbed sage, rosemary and sea salt. (easy on the sea salt as it’s more powerful than regular, 1/2 tsp)
As I would have for my crackle chicken I put the hens on a bed of onion and carrots that act as a natural edible rack. I stuffed the birds with onion powder, feta cheese, spinach and artichoke heart. I could have used a bit more feta as the stuffing could have been creamier. I wonder if a simple cream cheese should have been added?
Since they are little birds, one hour at 400 degrees and they were done. I probed them to be sure they were at 165 degrees.
My sides I have to say were absolutely perfect. I freeze all left over home made pasta and I had a nice mix of rough cut left over and some spinach pasta. I boiled them in salted water until tender, about 6 minutes. Then I made a mushroom, wine reduct , fresh garlic alfredo sauce. The vegetable was a green bean sauté with garlic, parmesan, almond slivers and bread crumb butter.
A very fun, tasty, meal to remember. Remember click the pics to get the full effect and if you have any questions, please ask!
