Curry Roasted Rock Cornish Game hen Recipe
Ingredients
| 6 frozen Rock Cornish game hens , thawed | ||
| Salt | To Taste | |
| Pepper | 1/4 Teaspoon | |
| Thyme leaf | 1/4 Teaspoon, crumbled | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Bacon Slices | 4 , diced | |
| 1 medium-size onion, chopped | ||
| Flour | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| 2 teaspoons instant chicken bouillon | ||
| 1 cup apricot nectar | ||
| Lemon juice | 1 Tablespoon | |
| Parsley Rice | ||
| Buttered carrots | ||
Directions
1. Remove giblets from body cavities of hens and save to simmer for soup. Rinse hens inside and out; pat dry with paper toweling.
2. Mix 1 teaspoon salt with pepper and thyme in a cup; sprinkle 1/4 teaspoonful inside each hen; tie legs together. Place hens, breast side up, in a jellyroll pan. Brush with part of the melted butter or margarine.
3. Roast in moderate oven (375°), brushing once or twice with remaining melted butter or margarine and drippings in pan, 1 hour. Cut away strings with scissors; spoon all drippings from pan.
4. While hens roast, saute bacon until almost crisp in a medium-size saucepan; remove with a slotted spoon and drain on paper toweling. Stir onion into drippings; saute until soft.
5. Blend in flour, sugar, curry powder, chicken bouillon and 1/2 teaspoon salt; cook, stirring constantly, until bubbly. Stir in apricot nectar and lemon juice. Heat, stirring constantly, to boiling; simmer 5 minutes, or until mixture thickens slightly; spoon about half over hens.
6. Roast 10 minutes; spoon remaining curry mixture over top to make a thick coating. Continue roasting 10 minutes, or until hens are tender and richly glazed.
7. Spread rice on a large deep serving platter; arrange hens on top. Spoon carrots at each end.
2. Mix 1 teaspoon salt with pepper and thyme in a cup; sprinkle 1/4 teaspoonful inside each hen; tie legs together. Place hens, breast side up, in a jellyroll pan. Brush with part of the melted butter or margarine.
3. Roast in moderate oven (375°), brushing once or twice with remaining melted butter or margarine and drippings in pan, 1 hour. Cut away strings with scissors; spoon all drippings from pan.
4. While hens roast, saute bacon until almost crisp in a medium-size saucepan; remove with a slotted spoon and drain on paper toweling. Stir onion into drippings; saute until soft.
5. Blend in flour, sugar, curry powder, chicken bouillon and 1/2 teaspoon salt; cook, stirring constantly, until bubbly. Stir in apricot nectar and lemon juice. Heat, stirring constantly, to boiling; simmer 5 minutes, or until mixture thickens slightly; spoon about half over hens.
6. Roast 10 minutes; spoon remaining curry mixture over top to make a thick coating. Continue roasting 10 minutes, or until hens are tender and richly glazed.
7. Spread rice on a large deep serving platter; arrange hens on top. Spoon carrots at each end.
Chef
