Rinse off reserved stems by swishing them in
a cup of warm water. Mince finely.
Baby Vidalia onions look like big scallions, so thinly slice them
vertically, then horizontally (so they are finely minced.)
Mix stems, onions, minced celery, meat, garlic & seasonings.
Add farfel. Mix well.
Add chicken broth a litlle at a time and mix until farfel mixture
is well moistened. You may need more or less broth.
Rinse caps just before filling in the same way, by swishing them
in a cup of warm water. Mound filling in each cap.
Place around seasoned Cornish Hen in a roasting pan and bake while
the chicken is roasting.
Note: I baked these along with a 2- 1/2 pound Cornish chicken, which
took about 1- 1/2 hours to roast in a preheated 350 degree F oven.
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