Directions

1. In a large heavy bottomed skillet, sauté pancetta over high heat for 1 minute then add celery, onion, Red Prince apple, garlic, poultry spice and black pepper. Sauté until lightly browned, about 3 to 5 minutes. Remove from heat and stir in lemon zest.
2. Debone Cornish hens and stuff with Red Prince apple stuffing. Tie hens with butcher’s twine to secure stuffing.
3. Lightly season hens with oil, salt and pepper and roast in centre rack of oven for 50 to 60 minutes until juices run clear.
4. Once cooked, (meat thermometer should register at 175°F) remove from oven, covering with foil and let rest 10 to 15 minutes.
5. Meanwhile, to make gravy, combine stock, Calvados, Dijon mustard, cornstarch and thyme in a heavy bottomed sauce pan over high heat. Whisk constantly until bubbling and gravy becomes translucent. Remove thyme sprigs and season with salt and pepper to taste.

Makes 4 servings.

Chef Tip: Specialty butchers may be able to debone the hens for you or alternately use butterflied chicken or turkey breast.