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Curry Roasted Rock Cornish Game Hen

Chef.at.Home's picture
Ingredients
  Rock cornish game hen 6 , thawed
  Salt To Taste
  Pepper 1⁄4 Teaspoon
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Bacon slices 4 , diced
  Onion 1 Medium, chopped
  Flour 1 Tablespoon
  Sugar 1 Tablespoon
  Curry powder 2 Teaspoon
  Instant chicken bouillon 2 Teaspoon
  Apricot nectar 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Parsley 1
  Rice 1 Cup (16 tbs)
  Carrots 1⁄4 Cup (4 tbs), buttered
Directions

1. Remove giblets from body cavities of hens and save to simmer for soup. Rinse hens inside and out; pat dry with paper toweling.
2. Mix 1 teaspoon salt with pepper and thyme in a cup; sprinkle 1/4 teaspoonful inside each hen; tie legs together. Place hens, breast side up, in a jellyroll pan. Brush with part of the melted butter or margarine.
3. Roast in moderate oven (375°), brushing once or twice with remaining melted butter or margarine and drippings in pan, 1 hour. Cut away strings with scissors; spoon all drippings from pan.
4. While hens roast, saute bacon until almost crisp in a medium-size saucepan; remove with a slotted spoon and drain on paper toweling. Stir onion into drippings; saute until soft.
5. Blend in flour, sugar, curry powder, chicken bouillon and 1/2 teaspoon salt; cook, stirring constantly, until bubbly. Stir in apricot nectar and lemon juice. Heat, stirring constantly, to boiling; simmer 5 minutes, or until mixture thickens slightly; spoon about half over hens.
6. Roast 10 minutes; spoon remaining curry mixture over top to make a thick coating. Continue roasting 10 minutes, or until hens are tender and richly glazed.
7. Spread rice on a large deep serving platter; arrange hens on top. Spoon carrots at each end.

Recipe Summary

Method: 
Roasted
Ingredient: 
Chicken
Servings: 
24

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