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🍽️ Tender Stubenküken with red beets and fresh raspberries

385 kcal · 30 min · 4 servings

Ingredients

• 4 Cornish Game Hens
• Salt
• Pepper (from the mill)
• 500 g spring turnip (or Navette turnips)
• 100 ml dry white wine
• 100 ml whipping cream
• 1 tsp. chicken broth (instant)
• fresh chervil leaves (for garnishing)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Wash the Cornish hens thoroughly and pat them dry with a kitchen towel.
3. 3. Season the chickens generously inside and out with salt and pepper.
4. 4. Tie the Cornish hens securely with kitchen twine to help them keep their shape.
5. 5. Place the chickens in a roasting pan and put them in the preheated oven.
6. 6. Roast the Cornish hens for about 30 minutes at the set 160 degrees.
7. 7. Increase the oven temperature to 210 degrees to crisp up the skin.
8. 8. Finish cooking the chickens for another 15 minutes at the higher temperature.
9. 9. Peel the small turnips (beets) for the meantime.
10. 10. Boil the peeled turnips in salted boiling water for 8 to 10 minutes.
11. 11. Drain the water and let the turnips drain well.
12. 12. Remove the Cornish hens from the oven and let them rest under aluminum foil for about 5 minutes.
13. 13. Deglaze the pan juices in the roasting pan with white wine.
14. 14. Stir in the cream and let the sauce reduce to about half its volume.
15. 15. Season the sauce to taste with chicken broth at the end.
16. 16. Wash the raspberries and gently pat them dry with kitchen paper.
17. 17. Carve the rested Cornish hens and plate them.
18. 18. Add the warm turnips to the plates alongside the chickens.
19. 19. Drizzle the prepared sauce over the meat and the turnips.
20. 20. Garnish the dish with the fresh raspberries and chervil leaves.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 12 g