Braised Cornish Hens
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
potatoes
|
|
| 1 ¾ | cups |
chicken broth
|
|
| 14 | ounces |
turnip
peeled, cut into 1/2 in. cubes |
|
| 1 | each |
apples
peeled, cut into 1/2 in. cubes, golden delicious |
|
| ½ | teaspoon |
marjoram
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
nutmeg
grated |
|
| ⅛ | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
margarine
|
|
| 3 | each |
cornish game hens
|
*
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| ¼ | cup |
calvados (apple brandy)
applejack or brandy |
*
|
| ½ | cup |
apple juice
unsweetened |
|
| 1 | each |
apples
green, wedges |
|
| 1 | each |
apples
red, wedges |
|
| 1 | x |
watercress
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
potatoes
|
|
| 414 | ml |
chicken broth
|
|
| 404.6 | ml/g |
turnip
peeled, cut into 1/2 in. cubes |
|
| 1 | each |
apples
peeled, cut into 1/2 in. cubes, golden delicious |
|
| 2.5 | ml |
marjoram
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
nutmeg
grated |
|
| 0.6 | ml |
rosemary leaves
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
margarine
|
|
| 3 | each |
cornish game hens
|
*
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 59 | ml |
calvados (apple brandy)
applejack or brandy |
*
|
| 118 | ml |
apple juice
unsweetened |
|
| 1 | each |
apples
green, wedges |
|
| 1 | each |
apples
red, wedges |
|
| 1 | x |
watercress
|
*
|
Directions
Position rack in center of oven and bake potatoes until tender, about 45 min.
Meanwhile, combine 1 cup 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 teaspoon oleo, salt and pepper.
Cook completely. Maintain oven at 425℉ (220℃).
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 ¾ cup 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.
