| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Essnce12 |
2 |
servings |
INGREDIENTS
| 2 |
|
Cornish hens -; (1 1/2 lbs ea) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
sl |
Bacon |
| 12 |
sm |
Button mushrooms; whole |
| 12 |
|
Pearl onions; peeled |
| 1/2 |
c |
Diced carrots |
| 1/2 |
c |
Fresh peas |
| 2 |
tb |
Olive oil |
| 3 |
c |
Chicken stock |
INSTRUCTIONS
Preheat oven to 400 degrees. Season inside and out of Cornish hens. In a
bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and
salt and pepper to taste. Stuff vegetables into cavity of each bird to full
capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices
across each hen, tucking ends under birds to keep in place. Place hens on a
roasting rack in a roasting pan and pour chicken stock in bottom of pan.
Roast hens 45 minutes to 1 hour or until an instant reading thermometer
inserted in thickest part registers 170 degrees. Allow hens to rest,
loosely covered with foil, for at least 10 minutes while you finish sauce.
Bring sauce to a boil in roasting pan, scraping bottom of pan to
incorporate any drippings; season to taste with salt and pepper. To serve,
drizzle hens with sauce. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2138 broadcast 04-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
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