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Rock Cornish Game Hen, Basque Style

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Ingredients
  Rock cornish game hen and giblets 1
  Butter/Margarine 2 Tablespoon
  Lemon 1⁄2 , juiced
  Salt To Taste
  Melted butter/Melted margarine 2 Tablespoon
  Onion 1⁄2 Medium, chopped
  Chicken broth 1 Cup (16 tbs)
  Tomato puree 1⁄3 Cup (5.33 tbs)
  Bay leaf 1⁄2
  Oregano 1⁄8 Teaspoon
  Marjoram 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Tarragon 1⁄8 Teaspoon
  Basil 1⁄8 Teaspoon
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Chopped ripe olives 2 Tablespoon
Directions

Pat bird dry and skewer the neck opening closed.
Fill cavity with giblets and butter; add lemon juice and sprinkle with salt.
Skewer shut abdominal opening.
Brush bird with melted butter, and roast in moderate oven (350°) for 30 minutes.
Baste with more butter when needed.
Remove from oven; set bird aside.
Pour drippings (scrape free any residue) into saucepan.
Simmer onion until transparent in drippings; add broth, tomato puree, seasonings, pimiento, and olives.
Bring to a boil and simmer for about 5 minutes.
Cut bird in half along breastbone and backbone and place in shallow casserole (about 9 inches square).
Chop giblets, add to sauce; pour sauce over bird and cover.
Bake in moderate oven (350°) for 20 minutes; uncover and bake for 10 minutes longer, basting occasionally.
Makes 1 or 2 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Cook Time: 
30 Minutes
Ready In: 
65 Minutes
Servings: 
2

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