Braised cornish hens

6 servings

Ingredients

Quantity Ingredient
12 ounces Baking Potatoes
1¾ cup Chicken Broth
14 ounces Turnips, Peeled & Cut Into
1/2 in. Cubes
7 ounces (1) Golden Delicious Apple,
Peeled & Cut Into 1/2 in.
Cubes
½ teaspoon Marjoram
¼ teaspoon Thyme
¼ teaspoon Grated Nutmeg
⅛ teaspoon Rosemary
1 teaspoon Salt
1 teaspoon Oleo, Unsalted
3 (1 Lb) Cornish Game Hens
2 tablespoons Clarified Butter
¼ cup Calvados, Applejack OR
Brandy
½ cup Unsweetened Apple Juice
Red And Green Skinned
Appple
Wedges
Watercress

Directions

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 ¾ 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.

Related recipes