Rock Cornish Game Hens in Raspberry Sauce |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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The original recipe was for quail and although I liked it I felt that it suited Cornish Hens better. (and quail can be rather expensive) Ingredients:
8 (1 1/4 lb) cornish hens |
2 -3 tablespoons salad oil |
1/3 cup sugar |
1/2 cup raspberry vinegar |
2 cups chicken broth |
1 1/2 tablespoons cornstarch |
1 1/2 tablespoons water |
1 cup unsweetened raspberry |
2 tablespoons brandy |
2 tablespoons lemon juice |
salt |
white pepper |
Directions:
1. Clean birds and pat dry.
2. Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not over-crowd), and brown all over, about 5 minutes per bird; add oil as needed.
3. Arrange birds, breast up and slightly apart, on a rack in a 12 X 17 roasting pan.
4. Roast birds at 375 F oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hours (internal temp should be 165 degrees).
5. Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 minutes. Reserve roasting juices.
6. Make sauce: Add to your frying pan sugar and 1 tablespoon vinegar.
7. Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes.
8. While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes.
9. Add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes.
10. Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste.
11. Pour sauce over the birds and serve.
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