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Cornish Hens Flambe

Southern.Crockpot's picture
Ingredients
  Onion 1 Large, minced
  Butter/Margarine 2 Tablespoon, melted
  Mushrooms 2 Cup (32 tbs), sliced
  Diced cooked ham 1⁄2 Cup (8 tbs)
  Cooked wild rice 1 1⁄2 Cup (24 tbs)
  Brandy 4 Tablespoon
  Dried marjoram 1⁄4 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Cornish hens 9 Ounce (6 Hens, 1 To 1 1/2 Pound Each)
  Salt To Taste
  Coarsely ground black pepper To Taste
  Dry sherry 4 Tablespoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Brandy 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat oven to 350°.
2) In a skillet, add onions to sauté in butter.
3) Add mushrooms and ham to cook for 3 to 5 minutes or until mushrooms become tender.
4) In a bowl, combine mushroom mixture, rice, 2 to 4 tablespoons brandy, marjoram and thyme. Mix well and set aside.
5) Prepare the hens by removing the giblets and rinsing with cold water. Pat dry with paper towel.
6) Season the hens with salt and pepper.
7) Loosely fill the cavities of hens with the rice mixture.
8) Secure the cavity ends with toothpick and truss carefully.

MAKING
9) Use a 15- x 10- x 1-inch jellyroll pan to place the hens in breast side up position.
10) Place the pan inside oven and bake for 1 1/4 to 1 1/2 hours, depending on the size.

FINALIZING
11) On a serving platter place the hens.
12) In a bowl, add sherry and chicken broth to baste the hens.
13) In a small saucepan, pour 1/4 cup brandy to heat up over medium heat.
14) With a long match stick ignite the brandy and quickly pour over the hens.

SERVING
15) Serve immediately, as soon as the flames go off.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes
Servings: 
4

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