Usuba
Stuffed Cornichons with Vegetables and Honey
Tender Cornish game hens with aromatic stuffing made from carrots, celery, and apples. The dish is prepared with a honey-mustard glaze and thyme, which gives it an exquisite taste and appetizing appearance.
- Total
- 60 min
- Standard serving
- 402.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Clean carrots, celery, and apples, then cut them into thick sticks or small slices.
- 2
Step 2
Strip the leaves from the thyme. Mix the mustard with 3 tablespoons of sunflower oil, add the thyme leaves, salt and pepper to taste.
- 3
Step 3
Pour the mustard mixture into the chopped vegetables and stir.
- 4
Step 4
Pat the chickens dry with paper towels and stuff them with the vegetable mixture, not packing it too tightly.
- 5
Step 5
Make small cuts on the skin in the area of the rump. Cross the chicken legs and thread them through the cuts to secure them in place.
- 6
Step 6
Spread the remaining filling on the bottom of a heat-resistant baking dish, arrange the chicken pieces on top.
- 7
Step 7
Heat the honey in the microwave until it reaches a liquid state, then mix it with 4 tablespoons of sunflower oil and soy sauce.
- 8
Step 8
Brush the chicken with honey glaze.
- 9
Step 9
Bake the cornichons for 40 minutes in an oven preheated to 180 degrees, periodically brushing with honey glaze.
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