Hen with Cranberries and Bacon

A better stuffing can be hardly made out for the hen. The combination of these ingredients makes the dish flavourful and nourishing.


  • 1 hen
  • 40 g bacon
  • 1 onion
  • 1 stalk of a petiolar celery
  • 1 sprig rosemary
  • 250 ml apple juice
  • 2 tablespoon walnuts
  • 0,5 glass boiled rice
  • 1 tablespoon fresh bread crumbs
  • 2 tablespoon butter
  • 100 ml chicken broth
  • 0,5 teaspoon starch
  • Salt, black ground pepper to taste
  • Dried peel of half of orange
  • Pinch of a ground nutmeg
  • Dash of ground allspice tree
  • Handful of fresh cranberries


  1. Prepare a stuffing. Peel and finely cut onion. Wash rosemary, take it to leaves. Wash celery, grind. Bacon cut thinly, walnuts chop.
  2. Warm up vegetable oil in a frying pan; add bacon, onion, celery and rosemary, and simmer under a lid for 10 minutes. Add cranberries and half of apple juice, to increase fire. When liquid level decreases by third, remove a frying pan from fire, set aside to cool down.
  3. Add in a forcemeat nutmeg, allspice tree, salt, black pepper, walnuts, dried orange peel, rice, eggs and crumbs. Mix well.
  4. Preheat an oven to 200 °С. Wash the hen, dry it and fill with the prepared stuffing.
  5. Rub the hen with a butter, salt and pepper. Put in the oven in a scallop. Bake for 50 minutes.
  6. Take out the hen from an oven, cover and set aside for 30 minutes.
  7. Prepare sauce. Apple pour in a stewpan. Add meat from wings, a broth, and starch dissolved in a small amount of water, and simmer slowly stirring for 57 minutes while the sauce thickens.


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