Braised Cornish Hens

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129 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

12ounces potatoes
1 3/4cups chicken broth
14ounces turnip peeled, cut into 1/2 in. cubes
1each apples peeled, cut into 1/2 in. cubes, golden delicious
1/2teaspoon marjoram
1/4teaspoon thyme leaves
1/4teaspoon nutmeg grated
1/8teaspoon rosemary leaves
1teaspoon salt
1teaspoon margarine, non-fat
3each cornish game hens
2tablespoons ghee (clarified butter)
1/4cup calvados applejack or brandy
1/2cup apple juice unsweetened
1each apple green, wedges
1each apple red, wedges
1x watercress

Directions

Position rack in center of oven and bake potatoes until tender, about 45 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.

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