Rock Cornish Game Hen, Basque Style
|Rock cornish game hen and giblets||1|
|Lemon||1⁄2 , juiced|
|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)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Chopped ripe olives||2 Tablespoon|
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.