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Full Online Book HomeLearning KitchenPoultry - Braised Cornish Hens With Apricots
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Poultry - Braised Cornish Hens With Apricots Post by :Netbiz4i Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1326

Click below to download : Poultry - Braised Cornish Hens With Apricots (Format : PDF)

Poultry - Braised Cornish Hens With Apricots

4 Rock Cornish game hens
1/2 cup dried apricots
1/2 cup pitted dates
2 tablespoons sugar
1/4 cup orange liqueur
1/4 cup lime juice (about two limes)
1/2 cup dry white wine
1 cup chicken stock
salt and pepper -- to taste
2 bay leaves
2 tablespoons dried thyme
olive oil (for brushing birds)

Preheat the oven to 375 degrees.

Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 min, then set aside.

Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape.

Brush the hens with olive oil, place them breast-side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast-side up and roast 20 minutes more.

At the end of this 20 minute roasting period add apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes.

Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep bottom third of the hens moist.

At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top.

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Poultry - Cornish Game Hens Poultry - Cornish Game Hens

Poultry - Cornish Game Hens
1/4 c. (1/2 stick) butter 1/3 c. long grain rice uncooked 2 Tbsp. diced celery 2 Tbsp. finely chopped onion 1 c. chicken broth 1 can (2 oz.) mushrooms, drained and chopped 2 Cornish game hens (1 lb. each) salt and pepper butter, melted Preheat oven to 375 degrees. Melt butter; add rice, celery and broth and bring mixture to a boil. Cover and simmer over low heat about 20 minutes or until liquid is absorbed and rice is fluffy.

Poultry - Game Hens Apricot Glazed Game Hens With Fruited Wild Rice Poultry - Game Hens Apricot Glazed Game Hens With Fruited Wild Rice

Poultry - Game Hens Apricot Glazed Game Hens With Fruited Wild Rice
Fruited Wild Rice: 2 cups water 1 chicken bouillon cube 1 cup wild rice 1/4 cup sliced green grapes (halves will do) 1/4 cup chopped red apple 1/4 cup chopped pecans 1 1/2 teaspoons freshly grated orange peel 1/4 cup chopped water chestnuts 1/2 teaspoon dried basil 1/2 teaspoon dried thyme salt and freshly ground pepper to taste 4 Cornish game hens, rinsed and patted dry 2 tablespoons butter, melted Preheat oven to 350° F.In large saucepan, heat water to boiling. Add bouillon cube and stir to dissolve. Add wild rice and return to boiling.