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Chef Tee's Quail Henin with Sauce Demonstration - Part 2 Recipe Video
|Cornish hen||4 Pound (boneless, skinless, For the Quail Henin)|
|Quail||4 Pound (boneless, skinless, For the Quail Henin)|
|Salt and pepper||5 Teaspoon, divided (3 teaspoon For the mushroom stuffing + 2 teaspoon For the Quail Henin + 2 teaspoon For the Quail Henin Sauce)|
|Canola oil||4 Tablespoon, divided (2 tablespoon For the Quail Henin+ 2 Tbsps For the mushroom stuffing)|
|Butter||3 Tablespoon (unsalted, For the mushroom stuffing + 1 tbspn for the sauce)|
|White onion/Yellow onion||1⁄4 Cup (4 tbs), diced (For the mushroom stuffing)|
|Celery||1⁄4 Cup (4 tbs), diced (For the mushroom stuffing)|
|Bread||2 Cup (32 tbs), diced (toasted, For the mushroom stuffing)|
|Chicken stock||24 Tablespoon (½ cup For the mushroom stuffing + 1 cup, For the Quail Henin Sauce)|
|Dried thyme||1 Tablespoon (For the mushroom stuffing)|
|Shitake mushrooms||2 Cup (32 tbs), sliced (For the mushroom stuffing)|
|Egg||1 Medium (For the mushroom stuffing)|
|Dripping||1 Cup (16 tbs) (leftover of the quail, For the Quail Henin Sauce)|
Calories 2596 Calories from Fat 1786
% Daily Value*
Total Fat 199 g305.6%
Saturated Fat 64.9 g324.6%
Trans Fat 0.1 g
Cholesterol 930.8 mg
Sodium 3039 mg126.6%
Total Carbohydrates 20 g6.7%
Dietary Fiber 3 g12.1%
Sugars 4 g
Protein 173 g345.9%
Vitamin A 42.1% Vitamin C 55.2%
Calcium 20.7% Iron 151.1%
*Based on a 2000 Calorie diet
1. For the Quail Henin: Preheat the oven to 450 degrees F.
2. Start to debone by removing the quail wings, removing the bones from the quail legs and thighs.
3. Season the skin side of the quail with salt and pepper and keep aside.
4. For the mushroom stuffing: Heat canola oil in a large pan, add the butter and sauté the pan over medium heat. Stir in the onions, celery, mushrooms, salt, pepper and cook until the mushrooms are slightly browned.
5. Add in the bread. Stir well, make sure the bread is coated nicely and cook until the bread is slightly toasted.
6. Break the egg, whisk nicely and pour in the chicken stock, stir to combine the mixture such that it will be moist and easy to spread. Stir in the dry thyme. Set aside the mixture for cooling.
7. For the Quail Henin: Heat 1 tablespoon of canola oil in a large sauté pan. Place quails skin side down in the pan and let it cook on medium heat until the skin turns brown and crispy. Remove them from the pan and cool.
8. On the chopping board lay open 1 game hen. Spread a thin layer of the mushroom stuffing (about ¼ inch) over the open hen. Place the seared quail skins side down on top of stuffing layer and add another ¼-inch of stuffing on top of quail skin.
9. Now fold up the hen/stuffing/quail layers, so that it looks like a whole game hen. Use a thick cotton string (or a kitchen twine) to tie around the game hen to help hold its shape. For the remaining hens, quails and stuffing, repeat steps 5 until 7.
10. Brush the tops of the final wrapped game hens with remaining canola oil. Liberally season the tops with salt and pepper. Place these wrapped hens in a large casserole dish or roasting pan (make sure the hens don't touch each other in the pan) with the leftover quail parts (can also add some celery and carrots).
11. Bake them for about 30 minutes or until internal temperature reaches 160 degrees F., and the hens are have a brown coating. Remove the pan from the oven. Let it sit for about 15 to 20 minutes.
12. For the Quail Henin Sauce: In a medium sauce pan over medium heat, stir in the leftover drippings from quail henin, mushroom stuffing, butter, salt, pepper and chicken stock. Stir well and let it simmer on low heat.
13. Continue simmering for about 15 minutes until slightly thick.
14. Place the Quail Henin on a plate, remove the string, keep it as a whole or cut into desired slices and top it with the quail henin sauce and garnish it with your favorite seasonal vegetables.