| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
|
10 |
To 12 |
INGREDIENTS
| 10 |
|
Frozen Cornish Game Hens; thawed, giblets removed and reserved, up to 12 |
|
|
Salt and Pepper |
| 5 |
sm |
Bay Leaves; halved, up to 6 |
| 10 |
|
Slivers of Garlic; up to 12 |
| 10 |
|
Whole Cloves; up to 12 |
| 10 |
|
Onion slices; small and thin, up to 12 |
| 5 |
|
Lemon slices; halved, up to 6 |
| 10 |
|
Celery Leaves; up to 12 |
| 10 |
|
Fresh Parsley sprigs; up to 12 |
| 5 |
sl |
Bacon; up to 6 |
| 2 |
lg |
Onions; quartered, up to 3 |
| 4 1/2 |
c |
Chicken Stock |
| 3/8 |
c |
Dry Vermouth |
| 3/4 |
c |
Water |
| 1/3 |
c |
White Vinegar |
| 6 |
|
Whole Cloves |
| 1 |
|
Cinnamon Stick; broken up |
| 1 |
cn |
(14-oz.) Whole-Berry Cranberry Sauce |
| 1/4 |
c |
Cold Water |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
CRANBERRY GRAVY
Pre-heat oven to 450-F degrees and prepare a large shallow pan for
roasting the game hens with a light oiling. The pan must be large
enough to accommodate as many birds as you will be serving, leaving a
bit of space between each.
To prepare the Cornish Game Hens, rinse them well inside and out and
dry with paper toweling. Sprinkle a bit of salt and pepper inside the
cavity of each hen.
To each bird, add a small piece of bay leaf, a sliver of garlic, a
clove, a slice of onion, half a lemon slice, and a sprig of celery
leaves and parsley. Tie the legs and wings close to the body of the
hens with butcher's twine, and set each bird in the prepared roasting
pan as you go. Lay a half strip of raw bacon over the breast of each
bird.
Add the quartered onions, giblets, chicken stock, and vermouth to the
roasting pan around the hens.
Roast for 15 minutes at 450-F degrees, then reduce the heat to 350-F
degrees and continue roasting until the game hens are tender, usually
about 45 minutes to an hour. Baste occasionally with the liquid in
the roasting pan and make sure to remove the bacon strips during the
last 15 minutes of roasting.
Meanwhile, prepare the cranberry gravy by heating the water, vinegar,
cloves, and cinnamon stick in a saucepan until boiling. Reduce the
heat and simmer for about 10 minutes more. Strain the liquid and
return it to the saucepan.
Add the cranberry sauce and heat through, stirring until blended.
Keep warm until ready to serve.
To finish the preparation, remove the butcher's twine, place the
cooked birds on a large warm platter, and return to the oven or cover
with a tent of foil.
Strain the roasting stock into a large measuring cup, adding water if
necessary to make 3 cups of stock. Pour the liquid into the cranberry
gravy mixture and bring it to a boil.
Blend together one-quarter cup of cold water with the cornstarch and
add it to the gravy, stirring together until well blended.
Bring the cranberry gravy to a boil, then reduce the heat and simmer
for a few minutes until thickened. Adjust the seasonings if
necessary. Serve the gravy on the side of the roasted game hens.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 18, 1999, converted by MM_Buster
v2.0l.
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