Roasted Hen, Bacon, Brussels Sprouts, Concord Grapes, Ruby Quinoa and Arugula

Roasted Hen, Bacon, Brussels Sprouts, Concord Grapes, Ruby Quinoa and Arugula - Recipe Finder

Roasted Hen, Bacon, Brussels Sprouts, Concord Grapes, Ruby Quinoa and Arugula

Info

Course:
Main Course
Prep Time:
30 Minutes
Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Splurge

Photo by:

Top Chef, Season 6, Episode 13, Quickfire Challenge

Ingredients

Ruby Quinoa

1/4 cup ruby quinoa rinsed well?
1 cup stock, preferably vegetable can use poultry?
1/2 ea medium onion, minced?
1 tablespoon Butter
Salt and Pepper to taste

Brussels Sprouts

1/2 cup Brussels sprouts split in half and cleaned?
2 tablespoons butter?
2 ea sprigs thyme, leaves cleaned
1/4 cup lardon double smoked bacon, rendered?
Salt and Pepper to taste

Concord Grape Reduction

1/4 cup concord grape skins, reserve flesh?
1/2 cup chicken stock
1 ea thyme sprig
1/2 cup butter

Roasted Hen

2 ea game hens
2 tablespoons butter?
2 tablespoons minced shallot?
1 ea clove garlic smashed?
2 ea sprigs thyme

Directions

For Ruby Quinoa

Sweat the onion in butter until translucent, add the quinoa and lightly toast. Add the stock, bring to a simmer, cook the quinoa at a simmer until it just starts to "burst" the quinoa should become tender??

For Brussels Sprouts

Blanch the brussels sprouts in salted boiling water until the color is set, shock in ice water. Render the bacon until crisp add the brussels sprouts and start to caramelize in the bacon fat. Finish cooking the Brussels sprouts with the bacon until tender, season with salt and pepper, add the thyme leaves and hold until plating

For Concord Grape Reduction

Reduce the stock with the grape skins, add the thyme spring. When the ?reduction is au-sec, whisk in the butter to create a butter fondue style?sauce with the concord grape. Strain the skins and thyme from the sauce.? Reserve warm.??

For Rosted Hen

Remove the legs and thigh together, debone the thigh bone keeping intact the drumstick and the thigh meat. Leave the breast on the bone. Over high heat warm a large saute pan with canola oil. Sear the breast and thigh on all sides with skin exposed to create a crisp finished skin. Place into a 350 degree oven until the internal temperature of the hen reaches 145F, remove from the oven add whole butter and baste with thyme, garlic, shallot until the hen is finished and the skin is crisp. Serve the hen off the bone with the garnish and sauce?