Cornish Hens With Prunes & Cognac Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
4: Cornish hens,
1/4 tsp: Salt,
Freshly ground black pepper,
2 tbsp: Butter, cut into small pieces
1/4 cup: Cognac or other brandy,
1 cup: , water
24: Pitted prunes,
1 tbsp: Fresh parsley, chopped
Directions:
Heat the oven to 450 degrees F. Twist the wings of each cornish hen
behind its back and tie the legs together. Put the hens breast side
up on a rack in a roasting pan. Sprinkle the hens with 1/2 teaspoon
of the salt and 1/4 tsp pepper. Dot with the butter. Roast the hens
until just done, 40 to 50 minutes.
Meanwhile put the cognac, water, and prunes in a small saucepan,
bring to a simmer, cover, remove from the heat, and let steep while
the hens cook.
When the hens are done, transfer them to a large plate and put in a
warm spot. Pour off the fat from the roasting pan. Set the pan over
moderate heat and add the prune mixture, the remaining 1/4 teaspoon
salt, and 1/8 teaspoon pepper. Bring to a boil over moderately high
heat, scraping the bottom of the pan to dislodge any brown bits.
Continue boiling until the liquid is reduced to about 1/2 cup, about 8
minutes. Add the parsley. Remove the strings from the birds. Spoon
the prunes and sauce over the hens.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
behind its back and tie the legs together. Put the hens breast side
up on a rack in a roasting pan. Sprinkle the hens with 1/2 teaspoon
of the salt and 1/4 tsp pepper. Dot with the butter. Roast the hens
until just done, 40 to 50 minutes.
Meanwhile put the cognac, water, and prunes in a small saucepan,
bring to a simmer, cover, remove from the heat, and let steep while
the hens cook.
When the hens are done, transfer them to a large plate and put in a
warm spot. Pour off the fat from the roasting pan. Set the pan over
moderate heat and add the prune mixture, the remaining 1/4 teaspoon
salt, and 1/8 teaspoon pepper. Bring to a boil over moderately high
heat, scraping the bottom of the pan to dislodge any brown bits.
Continue boiling until the liquid is reduced to about 1/2 cup, about 8
minutes. Add the parsley. Remove the strings from the birds. Spoon
the prunes and sauce over the hens.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp