Cornish Hens A La Bourbon Recipe
Recipes for Everyday Cooking

 

Cornish Hens A La Bourbon

Cornish Hens:

8 Cornish hens
Wild Rice Dressing (recipe follows)
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. (3/4 lb.) butter, melted (or less)
1/2 c. bourbon
8 Tbsp. currant jelly, melted

Wild Rice Dressing:
1 c. wild rice (Uncle Ben's wild rice works well)
6 to 8 c. water
1 tsp. salt
1 c. white rice (regular)
1/4 c. (4 Tbsp.) butter
1 medium onion, chopped
4 (4 oz.) cans mushrooms, drained, or 1/2 lb. sliced fresh mushrooms
1/3 c. slivered almonds

Giblet Gravy:
giblets (from Cornish hens)
1 tsp. salt
2 c. water
1 carrot
1 onion
2 stalks celery
2 Tbsp. flour

Cornish Hens:
Preheat oven to 425 degrees. Wash hens thoroughly. Fill breast with Wild Rice Dressing and fasten neck skin on underside with toothpick or skewer. Stuff cavity and lace with string and skewers. Bend wings into triangles and tie legs together at end joints. Place hens on a shallow baking sheet, breast side up. Mix salt and pepper with 1/2 cup butter and pour over them. Place in a 425 degrees oven. Roast for 20 minutes, basting 3 times with bourbon mixed with remaining cup of melted butter. Reduce heat to 350 degrees and roast for 30 minutes. If drippings evaporate, add a bouillon cube dissolved in 1 cup water. Be certain to baste regularly so that the fowl is juicy. Pour melted currant jelly over the hens during the last half hour of roasting for a higher glaze. Reserve pan drippings to make Giblet Gravy.

Serves 8.

Wild Rice Dressing: Wash wild rice thoroughly. Pour into boiling, salted water. Cover. Cook 15 minutes and add the white rice. Cook 30 minutes longer; drain. Melt butter and saute onion and mushrooms for about 5 minutes. Stir in slivered almonds and then the cooked, drained rice. Stir until evenly mixed. Use as dressing for Cornish hens.

Giblet Gravy: Simmer giblets for about 1 hour with combined ingredients, except flour. Strain, reserving stock. Chop giblets coarsely. Mix flour with 1/2 cup stock and then mix with remaining stock, pan drippings, and chopped giblets. Heat.

Note: Instead of using flour, you can mix 1 tablespoon of cornstarch with 4 tablespoons of cold water.

AUTHOR: Chyrel



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