Chef Gabriel Vera's seared Cornish hen - DC News FOX 5 DC WTTG

Chef Gabriel Vera's seared Cornish hen

Posted: Updated:
(WJBK) -

Get this recipe courtesy of Chef Gabriel Vera from Lena in Ann Arbor.

- Break down your Cornish hen and reserve the legs and breast.
- In a small pot, cook 4-5 oz. of fingerling potatoes and set them aside once they're soft.

Preparing the mustard:
- Prepare a stock out of the Cornish hen bones, adding onions, celery carrots, thyme, garlic and parsley. Reduce the stock over high heat, strain, return to heat and add grainy Dijon mustard. Reduce the liquid until thickened.

To Plate:
- Sear the potatoes with butter, thyme and garlic.
- Sear the Cornish hen parts with butter, thyme and garlic.
- Finish the Cornish hen under the broiler
- Dress the dish as mustard
- Garnish with fresh micro cilantro

Powered by WorldNow

WTTG FOX 5 & myfoxdc
5151 Wisconsin Ave. NW
Washington, DC 20016
Main Number: (202) 244-5151
Newsroom: (202) 895-3000

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices