Roast Cornish Hen with Herb-Bread Stuffing

We felt like drinking some Pinot, and were thinking about roasting a chicken, but then we wanted to try something a little bit different. I found a nice recipe for roast cornish hens from my other Jean-Georges cookbook (thanks Carrie!). The cornish hen was the perfect size for the two of us (no leftovers!), and the bread stuffing that came with it was absolutely perfect.

For our sides, we sauteed some brussels sprouts, and I made a mushroom risotto using regular button mushrooms and dried porcini. Our wine for the evening was a ZD Founder's Reserve Pinot Noir 2007, which we bought on our trip to Napa the previous year.

Here's the recipe for the cornish hens...

Roast Cornish Hen with Herb-Bread Stuffing
from Jean-Georges: Cooking At Home with a Four-Star Chef by Jean Georges Vongerichten and Mark Bittman

2 ounces good crustless bread (about 4 slices)
5 tablespoons extra virgin olive oil
1/4 pound chicken livers, diced
Salt and freshly ground black pepper
3 garlic cloves, minced
1 large shallot, minced
1 teaspoon thyme leaves
2 tablespoons minced parsley leaves
2 Cornish hens, about 1 pound each, rinsed and dried
1 tablespoon buter
2 thyme sprigs
2 garlic cloves, unpeeled and lightly crushed

1) Preheat the oven to 500F. Cut the bread into 1/2-inch cubes. Place 3 tablespoons of the olive oil in a skillet and turn the heat to high. A minute later, add the bread. Toss it until it is golden brown, about 5 minutes, and place it in a bowl.
2) Wipe out the skillet. Add 1 tablespoon olive oil and turn the heat to high. Sprinkle the livers liberally with salt and pepper, then toss in the pan. Immediately add the minced garlic, shallot, and thyme. Cook, stirring occasionally until the liver loses its rawness. Add to the bread and toss with the parsley and lots of salt and pepper. (You may prepare the stuffing in advance; refrigerate, in a covered container, for up to 2 days.)
3) When the stuffing is cool enough to handle, stuff the hens. Truss the birds if you like or simply close their rear vents with skewers to keep the stuffing from falling out. Season them all over with salt and pepper.
4) Place a Dutch oven or oven proof casserole over high heat and add the remaining 1 tablespoon olive oil, along with the butter. Immediately add the thyme sprigs, garlic cloves, and any scraps from the birds, such as necks or wing tips. Add the birds and brown lightly on both sides of the breast, then turn the birds onto their backs and place the pan in the oven.
5) Spoon the pan juices over the birds every 5 or 10 minutes. h they are done - after about 30 minutes of roasting (there should no traces of pink) -- put them on a platter. Remove the thyme sprigs, garlic, and greace from the pan. Place the pan over high heat and add 1/3 cup water; cook for a minute, scraping up all of the brown bits from the bottom of the pan. When they are incorporated, pour the jus over the birds. Carve and serve.