Roasted stuffed cornish game hen wrapped in bacon

Ingredients

• 1) Roasted Stuffed Cornish Game Hen Wrapped in Bacon

For the chicken:

• 1 cornish game hen
• 4 pieces bacon

For the stuffing:

• 1/2 cup herbed croutons
• 1 celery stalk, minced
• 1 carrot, minced
• 4-5 roasted french chestnut (optional), minced
• 1/2 of an apples, minced
• 3 tablespoons chicken stock
• 2) For Charred Brussels Sprouts and Apples
• 225 g brussels sprouts
• 1 1/2 Fuji apples, diced
• 2 teaspoons fat drippings (or olive oil)
• 2 teaspoons applesauce
• 2 teaspoons fried shallots
• sea salt
• freshly ground black pepper

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Preparation

• Preheat oven to 375 degrees F. Wash chicken. Pat dry with paper towel inside and out, rub with salt inside and out. Set aside.
• Put herbed croutons in a freezer bag and crush just to break it down but do not pulverized. Add chicken stock to moisten the croutons. Add all the other ingredients and shake in a bag to mix.
• Stuff and truss the chicken. Transfer to a roasting pan breast side down.
• Bake for about 40 minutes, then crank the oven to 425 degrees F and roast breast side up for another 5 minutes or until browned. Remove from oven and let it rest for about 5-7 minutes.
  
• 2) Bring 4 cups of water to boil, add salt, add brussels sprouts and cook for about 3-5 minutes. Drain into a strainer.
• You will notice that the brussels sprouts will still be medium cooked but the residual heat will cook it to perfect tenderness.
• Heat skillet, add 2 tablespoons of fat drippings, stir in brussels sprouts and apples, until charred and caramelized. Toss in fried shallots, apple sauce, add salt and freshly ground pepper, give a couple of stirs and remove from heat.