Chef Tee’s Quail Henin Sauce

Serves 6 to 8
Prep time: 5 minutes; cooking time: 20 minutes
Ingredients

  • Leftover drippings from quail henin
  • 1 cup chicken stock
  • Leftover mushroom stuffing
  • 1 Tbsp. butter
  • Salt & Pepper

Directions

  1. Put ingredients in medium sauce pan over medium heat.
  2. Simmer, whisk, reduce heat to low.
  3. Continue simmering for about 15 minutes.
  4. Season to taste w/Salt & Pepper.

 

Chef Tee’s Quail Henin

Serves 4 to 6
Prep time: 30 minutes; cooking time: 30 minutes
Ingredients

  • 4 semi boneless Cornish game hens (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • 4 semi boneless quail (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • Salt & Pepper
  • 2 Tbsps. of canola oil
  • Mushroom stuffing
  • Quail Henin sauce (can substitute store-bought brown gravy)

Directions

  1. Preheat oven 450° F.
  2. Remove quail wings; remove bones from quail legs, thighs.
  3. Season skin side of quails w/Salt & Pepper.
  4. Heat 1 Tbsp. canola oil in large sauté pan; place quails skin side down in pan; cook on medium heat until skin is brown, crispy; remove from pan, cool.
  5. Lay open 1 game hen; spread thin layer of mushroom stuffing (about ¼ inch) over open hen.
  6. Lay 1 seared quail skin side down on top of stuffing layer; add another ¼ inch of stuffing on top of quail.
  7. Fold up hen/stuffing/quail layers so looks like whole game hen; use thick cotton string (aka kitchen twine) to tie around the game hen to help hold shape.
  8. Repeat steps 5 thru 7 w/remaining hens, quails, stuffing.
  9. Brush the tops of the final wrapped game hens w/remaining canola oil; liberally season tops w/salt and pepper.
  10. Place wrapped hens in large casserole dish or roasting pan (make sure hens don’t touch in pan) w/leftover quail parts (can also add some celery, carrots)
  11. Bake about 30 minutes or until internal temperature reaches 160 ° F. and hens are browned.
  12. Remove from oven; let sit for about 15-to-20 minutes.
  13. Remove string; serve w/quail sauce and your favorite seasonal vegetables.