Preparation:
Boning:
Begin by trimming the wings with a sharp knife or poultry shears, cutting
the wings at the second joint. Add the trimmings to the roasting pan or
save them for stock. Next, prop up the bird so it's vertical, with its
back toward you. With a sharp knife, cut through the skin and flesh along
the entire length of one side of the spine. Flip the bird around and
repeat on the other side of the spine. Remove the backbone. This can also
be added to the roasting pan or saved for stock. Use the tip of the knife
to remove the little wishbone at the neck end and spread open the bird
with the inside facing you. Find the whitish triangle of cartilage at the
t ip of the breastbone and nick it with the knife. Now pick up the bird
and bend it backward along the breastbone to crack it. Slide the tip of
the knife or your finger under each side of the breastbone to loosen it,
and then yank it out. Leave the ribs in place.
Stuffing: To prepare for an under-the-skin stuffing, begin at the top of
the breast and gently lift and pull the skin away from the flesh of the
bird. Be very careful and very patient; game hen skin is delicate. Once
you've separated the skin from the meat, use your fingers to gently force
the stuffing between the meat and skin, pushing it back and around the
breast and even down the thighs and legs, as you go. Try to keep the layer
of stuffing s even as possible for a better shape and even cooking. Don't
force too much under the skin (or fill the cavity with too much if you're
using that method) since stuffing expands as i |
