Rock Cornish Hens Elegante Recipe
Ingredients
| Rock Cornish hens - 8 | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Butter | 2 Tablespoon (For Stuffing:) | |
| Onion | 1 (For Stuffing:) | |
| Celery | 2 Cup (16 tbs), sliced (For Stuffing:) | |
| Fines herbes - 2 teaspoons | ||
| Cooked brown rice | 6 Cup (16 tbs) (For Stuffing:) | |
| Almonds | 1/4 Cup (16 tbs), chopped (For Stuffing:) | |
| Amaretto or Apricot Flavored Brandy - 1/3 cup | ||
| Golden Raisins | 1/2 Cup (16 tbs) (For Stuffing:) | |
| Butter | 1/4 Cup (16 tbs), melted (For the Glaze:) | |
| Amaretto or Apricot Flavored Brandy - 1/2 cup | ||
| Flour | 1/4 Cup (16 tbs) (For the Sauce:) | |
| Orange juice | 2 Cup (16 tbs) (For the Sauce:) | |
| Orange peel - cut into fine juliennes | ||
| Watercress | ||
Directions
GETTING READY
1. Preheat the oven to 350.
2. Wash hens inside and out with cold water.
3. Pat dry with paper towels.
4. Rub oil lightly over hens.
5. Season inside and out with salt and pepper.
MAKING
6. To make the stuffing, melt butter in large pan.
7. Add onion and sauté until soft and golden, about 10 minutes.
8. Add celery and herbs. Saute until celery is soft, another 5 minutes or so.
9. Reduce the heat and add rice, almonds, raisins and brandy.
10. Toss to mix thoroughly.
11. Remove from heat.
12. Divide stuffing between hens, spooning it into the cavities.
13. Truss the hens and place on rack in a roasting pan.
14. Prepare the glaze by combining the ingredients.
15. Roast the hens for 1 to 1 ½ hours, occasionally turning and brushing them with the glaze.
16. The internal temp reads 180 degrees on a meat thermometer and juices should run clear when the thickest portion of the thigh is pierced.
SERVING
17. Remove from the oven and rest hens for 10 minutes.
18. Prepare the sauce by placing roasting pan with drippings on top of stove over low heat. Gradually stir flour and orange juice into pan juices. Season to taste with salt and pepper and simmer for 2-3 minutes.
SERVING
19. Arrange the chickens on a platter or on dinner plates.
20. Spoon the sauce over them and garnish with orange juliennes.
21. Serve with watercress on the side if you like.
1. Preheat the oven to 350.
2. Wash hens inside and out with cold water.
3. Pat dry with paper towels.
4. Rub oil lightly over hens.
5. Season inside and out with salt and pepper.
MAKING
6. To make the stuffing, melt butter in large pan.
7. Add onion and sauté until soft and golden, about 10 minutes.
8. Add celery and herbs. Saute until celery is soft, another 5 minutes or so.
9. Reduce the heat and add rice, almonds, raisins and brandy.
10. Toss to mix thoroughly.
11. Remove from heat.
12. Divide stuffing between hens, spooning it into the cavities.
13. Truss the hens and place on rack in a roasting pan.
14. Prepare the glaze by combining the ingredients.
15. Roast the hens for 1 to 1 ½ hours, occasionally turning and brushing them with the glaze.
16. The internal temp reads 180 degrees on a meat thermometer and juices should run clear when the thickest portion of the thigh is pierced.
SERVING
17. Remove from the oven and rest hens for 10 minutes.
18. Prepare the sauce by placing roasting pan with drippings on top of stove over low heat. Gradually stir flour and orange juice into pan juices. Season to taste with salt and pepper and simmer for 2-3 minutes.
SERVING
19. Arrange the chickens on a platter or on dinner plates.
20. Spoon the sauce over them and garnish with orange juliennes.
21. Serve with watercress on the side if you like.
Chef
