Corn Hen with Sweet Potato and Cranberries

Ingredients

• 1 Corn hen (approx 1.4 kg)
• 200 g fresh apricots
• 150 g almond sticks
• 2 peeled garlic cloves
• 20 ml apricot liqueur
• 1 tbsp freshly chopped rosemary
• Salt
• pepper (ground)
• 4 red onions
• 2 carrots
• 200 g potatoes
• olive oil (for drizzling and basting)
• 1 stalk leek
• 200 g cranberries
• 2 rosemary sprigs
• 250 ml vegetable broth

Instructions

1. 1.

   Preheat the oven to 180°C fan. Wash and pat dry the hen. For the stuffing, wash, halve, pit, and roughly dice the apricots. In a bowl combine the almonds, finely chopped garlic, liqueur, and rosemary. Salt and pepper the inside of the hen, fill with the mixture, and close the opening with a toothpick. Peel and cube the onions, carrots, and potatoes.

2. 2.

   Place everything in a roasting pan and drizzle with olive oil. Season the chicken with salt and pepper, breast side up on top of the vegetables. Brush with olive oil and roast for about 25 minutes. Wash, trim, and cut the leek into small pieces. Rinse and drain the cranberries.

3. 3.

   When the vegetables start to brown slightly, add the leek, rosemary sprigs, and cranberries, pour in a little broth. Roast for another ~45 minutes, basting the hen with pan juices regularly. Add more broth if needed. Season the sauce with salt and pepper, remove the toothpick, and serve the hen with the vegetables.