ROASTED RELLENONG MANOK (STUFFED CORNISH HENS)

Prep Time:  20 minutes

Cooking time: 1 hour and 40 minutes

Serves: 4 to 6 people

STUFFING:

2 tablespoon Canola oil/cooking oil

1 medium yellow onions – peeled and finely chopped

1 Celery stalk, finely chopped

3 garlic cloves, minced

2 pieces hotdogs – diced small

2 green apples– peeled, cored and diced small

2 medium plain Ensaymadas – medium diced

2 Salted egg – coarsely chopped

Basil leaves – chopped  – optional

2 cups Chicken broth or water

Salt and pepper

CHICKEN & SAUCE:

2 Cornish hens

1 tablespoon butter or olive oil

2 tablespoon all purpose flour

¼ cup soy sauce/wine

   Pre heat oven to 350 F.   Using a large non stick skillet, heat oil for a minute over medium to high heat.  Add onions and cook for about 2 minutes until soft and slightly caramelized.  Add celery and garlic and cook for about 30 seconds. Add hotdog and apple and cook for 2 minutes. Add herbs if using.  (chopped basil leaves give a great flavor if available). Remove from stove and transfer to a large bowl.  Add ensaymada, salted egg and ½ to 1 cup broth. Do not make the mixture soggy. Using your hands gently combine all ingredients. Season mixture with pepper to taste. 

Rinse hens, pat dry and season inside and out with salt and pepper. Pack each cavity loosely with half of the stuffing and tie the drumstick together with a kitchen string. Rub 1 tablespoon of butter on the hens.  Put the hens on a rack in a shallow roasting pan or baking sheet and roast for 1 hour and 15 minutes or until the meat thermometer when inserted in the leg/joint registers 170 F.  Remove from oven and transfer to a platter and let rest for 10 minutes, loosely covered with foil. 

Pour off all but 4 tablespoon fat from the skillet. Put the fat in a medium skillet, add the flour and cook over low heat stirring for 3 minutes. Whisk in the wine or soy and boil then simmer for 2 minutes.  Add the remaining broth and continue to simmer for 2 minutes.  Season the sauce with salt and pepper.  To serve, pour some of the sauce over each hen and serve the rest on the side. Garnish with sprigs of parsley.