| 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.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”