HOW TO: Cornish Hen In-Flight Plating

Cornish hen is a relatively new protein source created by cross-breeding specific groups of chickens in the 1950s. The result was a smaller bird that reaches full size in a shorter time and has more white meat. Cornish hen braised in red wine sauce with sauteed mushrooms provides a hearty, warming meal that is perfectly suited for in-flight dining. With five steps, plating the cornish hen is a quick task that is sure to whet your passengers’ appetites.

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Tools and Ingredients

Cutting Board
Knife
Tongs
Fork
Spoon
Plate

Garnish Kit (keep cold)

Fresh Herbs

Cornish Hen Entree

Cornish Hen
Chef’s Choice Starch
Sauteed Mushrooms
Red Wine Braising Sauce with bacon

Reheating:

Heat oven to 275F (135C) and cook for 20 minutes. If necessary, adjust temperature to your oven since ovens can vary.

5 Plating Steps:

Place starch slightly off center of plate to build base.
Layer mushrooms and vegetables across top.
Arrange hen across base of starch and mushrooms.
Drizzle braising liquid over and around hen.
Garnish with herbs.

Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire