| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cornish | March 1992 | 1 | Servings |
INGREDIENTS
| 1 | Shallot, minced | |
| 1 | Onion, minced | |
| 1 | Garlic clove, minced | |
| 3/4 | Stick unsalted butter, 6 | |
| tablespoons | ||
| 3/4 | t | Crumbled dried sage |
| 1/8 | t | Ground cloves |
| 1/3 | c | Golden raisins |
| 1/2 | c | Chopped dried apricots |
| 1/2 | c | Dry white wine |
| 4 | c | Cubed stale homemade-type |
| white bread about 8 | ||
| slices | ||
| toasted | ||
| 3/4 | c | Skinned, lightly toasted |
| hazelnuts | ||
| procedure | ||
| follows chopped | ||
| fine | ||
| 6 | Cornish hens, each weighing | |
| about | ||
| 1 1/4 pounds | ||
| rinsed and patted | ||
| dry | ||
| 1/2 | Stick unsalted butter | |
| melted and cooled | ||
| 1/4 cup | ||
| 1/3 | c | Fresh lemon juice |
| An, 8 1/2-ounce jar | ||
| mango chutney | ||
| about 3/4 cup |
INSTRUCTIONS
Make the stuffing: In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens. Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400F. oven for 1 hour. While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor puree it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string. To toast and skin hazelnuts: Can be prepared in 45 minutes or less. Toast the hazelnuts in one layer in a baking pan in a preheated 350F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool. Serves 6. Gourmet March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4621
Calories From Fat: 1738
Total Fat: 197.7g
Cholesterol: 488.1mg
Sodium: 6904.5mg
Potassium: 2388.2mg
Carbohydrates: 553g
Fiber: 53.1g
Sugar: 86.4g
Protein: 88.5g