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  Frozen rock cornish game hens 6 Pound, thawed (About 1 Pound Each)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Butter/Margarine 1⁄2 Cup (8 tbs), melted (1 Stick)
  Bacon slices 4 , diced
  Onion 1 Medium, chopped
  All purpose flour 1 Tablespoon
  Sugar 1 Tablespoon
  Curry powder 2 Teaspoon
  Instant chicken broth 2 Teaspoon (2 Envelopes)
  Apricot nectar 1 Cup (16 tbs) (From A 17 Ounce Can)
  Lemon juice 1 Tablespoon
  Parsley rice 3 Cup (48 tbs)
  Buttered carrots 1⁄2 Cup (8 tbs), buttered

1. Remove giblets from body cavities of hens and save to simmer for soup.
2. Mix 1 teaspoon of the salt with pepper and thyme in a cup; sprinkle 1/4 teaspoonful inside each hen; tie legs together. Place the hens, breast-sides up, in a jelly-roll 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, for 1 hour. Snip away strings with scissors; pour off drippings from the pan.
4. While hens roast, cook bacon until almost crisp in a medium-size saucepan; remove with a slotted spoon and drain on paper toweling. Stir onion into the drippings; saute until soft.
5. Blend in flour, sugar, curry powder, instant chicken broth and 1/2 teaspoon salt; cook, stirring constantly, until bubbly. Stir in apricot nectar and lemon juice. Heat, stirring constantly, to boiling; simmer for 5 minutes, or till the mixture thickens slightly; spoon about half over hens.
6. Roast for 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 Parsley Rice on a large, deep, serving platter; arrange hens on top. Sprinkle with the reserved diced bacon. Spoon the carrots at each end of the platter.

Recipe Summary

Main Dish
Cook Time: 
85 Minutes

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Cornish Hens Indian Recipe