| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cornish |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Cornish hens, (2 hens) |
| 1 |
ts |
Vegetable oil |
| 1 1/2 |
c |
Low-sodium chicken broth |
| 3/4 |
c |
Sliced onion |
| 1/2 |
c |
Burgundy or other dry red wine, divided |
| 1 |
|
Clove garlic, thinly sliced |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
Peeled grated gingerroot |
| 1 |
|
Clove garlic, minced |
|
|
Vegetable cooking spray |
| 1 |
c |
Fresh raspberries, divided |
| 1 |
tb |
Water |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
|
|
Fresh rosemary sprigs, (optional) |
INSTRUCTIONS
Remove giblets and necks from Cornish hens, and set aside.
Rinse hens under cold running water, and pat dry. Remove skin, and trim
excess fat; split hens in half lengthwise. Set aside.
Heat oil in a suacepan over medium-high heat; add giblets and necks. Cook 5
minutes or until very brown. Add broth, onion, 1/4 cup wine, and next 2
ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups;
discard solids. Set aside broth mixture.
Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic
in a large bowl. Add hen halves; cover and marinate in refrigerator 30
minutes, turning hens occasionally. Remove hens from marinade, reserving
marinade.
Coat grill rack with cooking spray; place hen halves on rack over medium
heat. Cook 15 minutes on each side or until juices run clear. basting
occasionally with reserved marinade. Set aside, and keep warm.
Copmbine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil
until reduced to 1 cup (about 5 minutes). Strain and discard seeds; return
puree to pan.
Combine water and cornstarch; stir well, and add to puree. Bring to a boil,
and cook 1 minute, stirring constantly. Remove from heat; stir in parsley,
sugar, and salt. Spoon 3 tablespoons sauce onto individual serving plates;
arrange hen half on each plate, and top with 2 tablespoons raspberries.
Yield: 4 servings.
Per serving: 386 Calories; 19g Fat (45% calories from fat); 40g Protein;
12g Carbohydrate; 112mg Cholesterol; 731mg Sodium
Serving Ideas : Garnish with fresh rosemary, if desired.
Recipe by: Cooking Light, May 1994, page 77
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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