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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