| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Cornish Game Hens |
| 3 |
|
Celery stalks; quartered |
| 1/2 |
c |
Steen's Pure Cane Syrup |
| 1/4 |
c |
Margarine or butter |
| 1/4 |
c |
Chopped sage |
|
|
Salt and cracked pepper to taste |
|
|
Paprika for color |
| 2 |
c |
Chicken stock |
| 3 |
sm |
Onions; quartered |
| 12 |
|
Cloves of garlic |
| 1/4 |
c |
Orange juice |
| 1/4 |
c |
Chopped thyme |
| 2 |
|
Oranges; sectioned |
|
|
Louisiana Gold Pepper Sauce to taste |
| 1/2 |
c |
White wine |
INSTRUCTIONS
Source: Chef John Folse, Gonzales, Louisiana as featured by
<steens@steensyrup.com>
Preheat the oven to 375F. Wash birds well and season inside cavities
generously with salt, pepper and Louisiana Gold Pepper Sauce. Stuff each
cavity with onion, celery and garlic. Place birds, breast side up, in a
roasting pan and continue to season. In a mixing bowl combine syrup, orange
juice, margarine or butter, thyme and sage. Brush birds lightly with glaze
and sprinkle with paprika to ensure even browning. Surround the birds with
remaining vegetable seasonings and orange sections. Cover tightly and roast
for forty-five minutes. Uncover and allow birds to brown evenly. Continue
to glaze with syrup mixture during the browning process. Once cooked remove
birds and deglaze baking pan with white wine. Add chicken stock and reduce
over medium high heat for a wonderful sauce accompaniment.
Posted to JEWISH-FOOD digest by "I M Mushroom" <imushroom@hotmail.com> on
Oct 21, 1998, converted by MM_Buster v2.0l.
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