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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, March 4, 2010


Cornish hens are actually as American as apple pie and chevrolets thanks to the breeding of Cornish gamecocks and White Rock hens. They normally range in weight from 1 to 1 1/2 pounds and can hold up to 1 cup of stuffing and are for the most part all white meat due to being fed on cranberries and acorns.

1 cup strawberry jelly
1/2 cup Madeira wine
1/3 cup orange juice
2 tablespoons lemon juice
1/2 teaspoon vinegar
1 1/2 teaspoons dry mustard
1/2 teaspoon each of grated orange and lemon rind
1/4 teaspoon salt
pinch of red pepper
1 tablespon cornstarch
1 tablespoon water
4 Cornish hens

Combine jelly through red pepper in a saucepan. Combine cornstarch and water with a whire wisk, add to sauce mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly, until mixture is smooth and thickened. Remove from heat.

Remove giblets from hens. Rinse inside and out with cold water; pat dry.

Place hens breast side up, on a rack in a shallow roasting pan. Bake at 325 degrees for 1 to 1 1/2 hours or until juices run clear when thigh is pierced with a fork, basting every 10 minutes during last 30 minutes of baking time. Serve with any remaining sauce.
Serves 4

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