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| RECIPE FOR BRAISED CORNISH HENS |
Title: Braised Cornish Hens
Category: -game
Serves: 6
Ingredients:
| 12.00 | oz | Baking Potatoes | | 1.75 | c | Chicken Broth | | 14.00 | oz | Turnips, Peeled & Cut Into | | | 1/2 in. Cubes | | 7.00 | oz | (1) Golden Delicious Apple, | | | Peeled & Cut Into 1/2 in. | | | Cubes | | 0.50 | ts | Marjoram | | 0.25 | ts | Thyme | | 0.25 | ts | Grated Nutmeg | | 0.12 | ts | Rosemary | | 1.00 | ts | Salt | | 1.00 | ts | Oleo, Unsalted | | 3.00 | | (1 Lb) Cornish Game Hens | | 2.00 | tb | Clarified Butter | | 0.25 | c | Calvados, Applejack OR | | | Brandy | | 0.50 | c | Unsweetened Apple Juice | | | Red And Green Skinned | | | Appple | | | Wedges | | | Watercress |
Instructions:
Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min.
Meanwhile, Combine 1 C.
Broth With Next 6 Ingredients in Heavy Medium Saucepan.
Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min.
Drain Off Any Liquid & Reserve.
Halve Potatoes And Scoop Flesh Into Saucepan With Turnip Mixture.
Mash To Lumpy Texture.
Mix in 1 t.
Oleo, Salt & Pepper.
Cook Completely.
Maintain Oven At 425 Degrees.
Stuff Turnip Mixture Into Cavities Of Hens.
Skewer & Lace Closed.
Truss Hens To Hold Shape.
Heat Clarified Butter in Large Heavy Skillet Over High Heat.
Pat Hens Dry.
Add To Skillet And Brown On All Sides, 6 To 8 Min.
Transfer Hens To Platter.
Pour Calvados Into Skillet.
Boil Until Reduced To Rich Brown Glaze, Scraping Up Any Browned Bits, About 20 Seconds.
Mix in Remaining 3/4 C.
Broth, Apple Juice And Any Liquid Reserved From Turnips.
Boil Until Thickened Slightly, 4 To 5 Min.
Return Hens To Skillet, Breast Side Up.
Baste Generously With Pan Liquid.
Bake Until Hens Are Tender When Pierced With Fork, Basting Every 10 Min.
, About 30 Min.
Cook Hens 15 Min.
, Basting Frequently With Pan Drippings.
Remove Pins And String.
Split Each Hen Lengthwise.
Transfer To Heated Platter.
Garnish With Apple Wedges And Watercress.
Preheat Oven At 42 5.
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