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Roasted Cornish Game Hens With Citrus Sauce

Chicken.Maximus's picture
  Cornish game hens 8 Pound, wing tips cut off and reserved for stock with necks, gizzards and hearts (8 In Number, 1 Pound Each)
  Candied citrus peel  
  Orange 1 Medium (Valencia Variety)
  Grapefruit 1 Medium
  Water 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄8 Teaspoon
  Water 4 Cup (64 tbs)
  Celery tops 3
  Leek top 1
  Carrot 1⁄4 Large
  Onion 1⁄4 Medium
  Bay leaf 1⁄2
  Peppercorns 3
  Fresh thyme sprig/A pinch of dried thyme 1
  Parsley stems 3
  Dry red wine 2 Cup (32 tbs)
  Oranges 2 Medium (Valencia Variety)
  Grapefruits 2 Medium
  Firmly packed brown sugar 2 Teaspoon
  Fresh ground pepper To Taste
  Salt To Taste
  Butter 8 Tablespoon (1 Stick)
  Butter 2 Tablespoon (1/4 Stick)
  Minced shallot 1⁄4 Cup (4 tbs)
  Beurre manie 3 Tablespoon
  Orange liqueur 1⁄4 Cup (4 tbs)
  Freshly ground pepper To Taste
  Unsalted butter 2 Tablespoon (1/4 Stick, For Seasoning)
  Salt To Taste (For Seasoning)
  Freshly ground pepper To Taste (For Seasoning)

For candied peel: Remove peel (colored part only) of orange and grapefruit with vegetable peeler; reserve fruit for marinade.
Cut into very fine, long julienne.
Transfer to small saucepan.
Cover with cold water and bring to boil.
Drain and repeat.
Drain well.
Combine 1 cup water with 1/2 cup sugar and lemon juice in small saucepan.
Place over low heat and cook, swirling pan gently, until sugar is dissolved.
Increase heat slightly and bring syrup to simmer.
Reduce heat, add fruit peel julienne and simmer very gently until peel is softened and sugar is absorbed, about 30 minutes; do not boil.
Turn out onto waxed paper, separating strands with knife tip.
Cool completely.
(Candied citrus peel can be prepared several months ahead and refrigerated in airtight container.) For stock: Combine reserved wing tips, necks, gizzards and hearts with remaining stock ingredients in 6-quart saucepan and bring to boil over medium-high heat.
Reduce heat, cover partially and simmer, skimming frequently, until liquid is reduced to 2 cups.
Strain into bowl, pressing on vegetables with back of spoon to extract all liquid.
Let cool.
Degrease surface of stock.
Set aside.
(Stock can be prepared several days ahead and refrigerated or frozen.) For marinade: Pour wine into large nonaluminum bowl.
Holding fruit over wine, remove peel from 2 oranges and 2 grapefruits using vegetable peeler.
Squeeze enough orange and grapefruit juice to measure 2 cups, using reserved fruit if necessary.
Strain and add juice to wine mixture.
Stir in brown sugar, blending well.
Season with salt and pepper.
Add game hens.
Cover and refrigerate overnight, turning occasionally.
Preheat oven to 400°F.
Pat birds dry (reserve marinade) and truss.
Season with salt and pepper.
Rub 1 tablespoon butter over each bird.
Arrange birds breast side down on rack in large roasting pan.
Roast, turning breast side up, then breast side down every 10 to 15 minutes, until tender and browned and juices run clear when pricked with fork, about 40 to 45 minutes.
Meanwhile, pour reserved marinade into large saucepan.
Place over high heat and reduce to 2 cups; set aside for sauce.
Pour any juices that have accumulated in cavities of birds into roasting pan.
Transfer birds to heated serving platter breast side down.
Cover, set aside and keep warm.
For sauce: Degrease pan juices and set pan aside.
Melt 2 tablespoons butter in large skillet over low heat.
Add shallot and cook until soft.
Blend in reduced marinade, reserved stock and pan juices.
Increase heat to medium high and cook until reduced to about 2 cups.
Whisk in 1 1/2 tablespoons Beurre Manie, blending well.
Add remaining Beurre Manie if necessary to thicken sauce.
Stir in liqueur.
Season with salt and pepper.
Whisk in unsalted butter 1 tablespoon at a time.

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Roasted Cornish Game Hens With Citrus Sauce Recipe