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Roast Hen with Herbed Butter and Croutons, one in all Dan Neman’s favourite recipes for hen, Wednesday, April 28, 2021. Photograph by Hillary Levin, hlevin@post-dispatch.com
4 tablespoons (½ stick) butter, barely softened
½ cup chopped contemporary herbs, resembling flat-leaf parsley, chives, chervil, basil or cilantro
1 teaspoon desk salt or fantastic sea salt
½ teaspoon dried garlic flakes
1 entire small hen, about 3½ kilos
1²⁄³ cups cubed day-old bread
Notice: The hen could be buttered and stuffed as much as a day prematurely, wrapped in plastic wrap and refrigerated.
1. Preheat oven to 450 levels.
2. In a medium bowl, mash collectively the butter, herbs, salt and garlic flakes.
3. Put the hen breast-side up, neck finish going through you, on a clear work floor. Slip a clear hand beneath the pores and skin, beginning on the base of the neck, and work your hand additional in gently, lifting the pores and skin over every breast and down over every thigh, with out tearing. As soon as the pores and skin is loosened, slip in two-thirds of the herbed butter (reserve the remaining for the croutons), pushing it beneath the pores and skin to coat the breasts and thighs evenly.
4. Add the bread cubes to the remaining herbed butter and stir to coat. Stuff the buttered cubes contained in the cavity, and tie the hen with kitchen string across the drumstick ends and wings to carry its form. Put the hen breast-side up in a baking pan, ideally on a rack. Roast for 20 minutes.
5. Loosen the hen gently from the rack or the underside of the pan. Flip to show the again and baste with the juices. Roast for 20 minutes extra. Loosen and flip so the breast faces up once more, baste with the juices and roast till the pores and skin is golden brown and crackly, a last 20 minutes (longer if the hen is greater than 3½ kilos). A meat thermometer inserted into the thickest a part of the thigh ought to register 165 levels. Take away from the oven, cowl with foil and let relaxation 10 to fifteen minutes.
6. Carve the hen and serve with the croutons and cooking juices.
Per serving: 751 energy; 33g fats; 13g saturated fats; 293mg ldl cholesterol; 76g protein; 33g carbohydrate; 3g sugar; 2g fiber; 1,217mg sodium; 121mg calcium
Recipe from “Tasting Paris” by Clotilde Dusoulier
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