| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Cklive14 |
1 |
servings |
INGREDIENTS
| 1 |
|
Cornish Hen; (about 1 pound) |
| 1 |
|
Lemon wedge |
| 4 |
sm |
Red potatoes; halved |
| 4 |
lg |
Shallots; peeled |
| 2 |
lg |
Garlic cloves; peeled |
| 1 |
tb |
Olive oil |
| 2 |
ts |
Dried rosemary |
| 1/4 |
c |
Dry white wine or dry white Vermouth |
| 1/2 |
c |
Chicken stock |
| 1 |
tb |
Butter |
INSTRUCTIONS
Preheat oven to 500 degrees. Season the hen inside and out with salt
and pepper and stuff with lemon wedge. Arrange in small roasting pan
(don't truss!). In a bowl, toss the potatoes, shallots and garlic
with the oil. Add the potatoes to the pan and roast the hen for 8
minutes. Add the shallots and garlic and roast for 7 minutes more or
until the hen is cooked through. Transfer the hen, potatoes and
shallots to a platter to rest and put the roasting pan on top of the
stove. Add the rosemary and cook over low heat for 1 minute. Deglaze
the pan with the wine. Add the chicken stock and simmer until reduced
by half. Whisk in the butter and transfer mixture to a blender and
blend (the garlic will thicken the sauce).
Add any juices that have accumulated on hen platter. Pour sauce over
hen and serve with the vegetables.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9272
Converted by MM_Buster v2.0l.
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