Braised Cornish Hens

Course : Chicken
Serves: 6
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Ingredients:

12 ounces Baking Potatoes
1 3/4 Cup Chicken Broth
14 ounces Turnips, Peeled and Cut Into 1/2 in. Cubes
7 ounces Golden Delicious Apple, Peeled and Cut Into 1/2 in. Cubes
1/2 teaspoon Marjoram
1/4 teaspoon Thyme
1/4 teaspoon Grated Nutmeg
1/8 teaspoon Rosemary
1 teaspoon Salt
1 tablespoons Oleo, Unsalted
3 pounds Cornish Game Hens
2 tablespoons Clarified Butter
1/4 Cup Calvados, Applejack OR Brandy
1/2 Cup Unsweetened Apple Juice
2 medium Red And Green Skinned Appple Wedges
1 bunch Watercress
 

Preparation / Directions:

Position Rack in Center Of Oven and Bake Potatoes Until Tender, About45 Min. Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium Saucepan. Cover and Simmer Until Turnips and Apple Are Tender, About 30 Min. Drain Off Any Liquid and Reserve. Halve Potatoes And Scoop Flesh Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1 t. Oleo, Salt and Pepper. Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer and 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 425.


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