Braised Cornish Hens
Ingredients| 12 oz baking potatoes 1 3/4 cup chicken broth 14 oz turnips, peeled & cut into 1 1/2 in. cubes 7 oz (1) golden delicious apple, 1 peeled & cut into 1/2 in. 1 cubes 1/2 tsp marjoram 1/4 tsp thyme 1/4 tsp grated nutmeg 1/8 tsp rosemary 1 tsp salt 1 tsp oleo, unsalted 3 (1 lb) cornish game hens 2 tbsp clarified butter 1/4 cup calvados, applejack or 1 brandy 1/2 cup unsweetened apple juice 1 red and green skinned 1 appple 1 wedges 1 watercress |
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Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45
Min.
Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium
Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30
Min. Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh
Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1
t. Oleo, Salt & Pepper. Cook Completely. Maintain Oven At 425
Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer & 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.
Servings:
6
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