Cornish Game Hens stuffed with Chicken Liver Pate - extra-virgin olive oil

Method

• For the pate: Coat a large saute pan with olive oil and add the capers, anchovies and garlic.
• Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
• Add the chicken livers, turn the heat to high and cook for 5 to 6 minutes, stirring occasionally.
• Add the wine and cook until the wine has reduced by half, 4 to 5 more minutes; the mix will still be pretty soupy.
• Transfer the mixture to a food processor and puree until smooth.
• Season with a little salt and loosen with a little olive oil if needed.
• Set aside to cool completely.
• Put into a pastry bag.
• For the game hens: Place the game hens on a clean work surface.
• Loosen the skin under the breast, legs and thighs and, using the pastry bag, stuff the chicken liver pate under the skin.
• Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle the game hens with olive oil and sprinkle with salt and pepper.
• Add the fennel pollen, crushed red pepper flakes and lemon zest.
• Place the whole shootin' match in the oven for about 20 minutes.
• Remove from the oven, turn on the broiler and place under the broiler.
• Broil for 2 to 3 minutes.
• Remove the pans from the oven.
• Check the game hens for doneness; they should be cooked through but still succulent and juicy.
• Let rest for about 5 minutes.
• Remove the game hens from the pan.
• Cut the game hens in half and separate the breasts from the dark meat.
• Each plate gets half a game hen.
• Reserve on a large platter.
• Remove the excess fat from the saute pan and add the chicken stock, white wine and rosemary.
• Cook over high heat until the liquid has reduced by more than half.
• Taste and season with salt.
• Finish the sauce with the butter.
• Spoon the juices over over the game hens.
• Garnish with the chives.
• Tastes like chicken!