Cornish Game Hens with Crab Apple-Sage Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve these festive birds with roasted broccoli (as easy as steamed) and a wild rice pilaf with sliced green onions. Finish with caramel ice cream topped with chocolate sauce and chopped walnuts. Ingredients:
2 1 3/4-pound cornish game hens, halved |
8 fresh sage leaves |
2/3 cup dry white wine |
3 tablespoons crab apple jelly |
3 tablespoons chopped shallots |
2 tablespoons chopped fresh sage |
Directions:
1. Preheat oven to 450°F. Starting at neck end of hens, slide fingers between skin and breasts to loosen skin. Place 2 sage leaves under skin of each breast half. Sprinkle hens with salt and pepper. Transfer hens, skin side up, to medium roasting pan. Roast hens 15 minutes. Meanwhile, simmer 1/3 cup wine, jelly, and shallots in heavy small saucepan until glaze is slightly thickened, about 6 minutes. Stir in chopped sage.
2. Brush half of glaze on roasted hens. Roast hens 5 minutes more. Brush with remaining glaze. Roast until hens are cooked through and glaze is bubbling, about 5 minutes longer. Transfer to platter.
3. Spoon off fat from juices in pan. Place roasting pan directly atop 2 burners over medium heat. Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes. Season sauce with salt and pepper. Spoon over hens.
|
|