meat injector

Passaggio “Passionista” Cornish Hens

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I was graced with dinner from The Sassy Kitchen the other evening. She stopped by the winery to drop it off. When I got home all I had to do was warm it up…how cool is that? I love the Passaggio Chardonnay Cornish Hens. You are gonna love this recipe…I think I could even make it 😉

Straight from The Sassy Kitchen

“Passionista” Cornish Hens

2 Cornish Hens
1 1/2 Cup Passaggio Chardonnay
Salt and Pepper (or Seasoning blend of choice)
1 Tbsp Butter
Kitchen Twine
Meat Injector
Basting Brush

Preheat the oven to 400 degrees.

Prepare the birds by drying them as much as possible. I wrap them in paper towels and pat dry then remove the towels and place on more towels while I finish the prep. A little tip I learned a few years ago is that a dry bird gives you crisper skin.

Truss the birds with kitchen twine. There are several great videos online on how to do this if you’re not sure. (Click here for one on YouTube)

Pour the Passaggio Chardonnay into a cup or small bowl.
Using a meat injector (relatively inexpensive and so handy to have in the kitchen) fill the syringe with some of the wine in the cup. Pouring the wine in a cup or container will keep you from cross contamination issues. Inject 1 to 2 syringes of Passaggio Chardonnay into each breast half. I recommend going in at different angles from the same injection spot. You will see the breasts “plump”. You can also inject the thighs and legs.  Just follow the same steps.

Season dry birds liberally with your preferred seasonings.

Remove paper towels from under the birds. Be careful to not squeeze the birds.  You don’t want to squeeze out the wine. 🙂

Place hens in preheated oven for 10 to 12 minutes then reduce heat to 350 and continue to cook for an additional 30 to 45 minutes.  Check at 30 minute point and cover tips of wings with foil if they are browning too much.  About 5 minutes before you pull them out of the oven, brush the birds with a little melted butter.  (makes them “shine” a bit)

Remove from oven and carefully cut the twine.  Check the leg/thigh area for “doneness”.  Depending on the size of your hens, it may take a little longer in the oven.

Let the birds rest for about 10 minutes, plate whole or slice and enjoy.

Passionista Cornish Hens

**Want to try a little “twist”?  Add fresh thyme leaves to the injection wine.  Be sure they are finely diced.  They will clog the injector’s needle if too large (or if you add too many)

Cheers