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Cornish Game Hens With Cumberland Sauce

Holiday.Cooking.Expert's picture
Ingredients
  Cornish game hens 6 , thawed, rinsed, patted dry
  Unsalted butter 3 Tablespoon, melted
  Dry vermouth 1⁄4 Cup (4 tbs)
  Chicken stock 1⁄4 Cup (4 tbs)
For the cumberland sauce:
  Shallot 1 Large, finely chopped
  Orange rind 1 , julienned to make strips (Use Whole Rind Of 1 Fruit)
  Lemon rind 1 , julienned to make strips (Use Whole Rind Of 1 Fruit)
  Ginger 1 Pinch
  Cayenne pepper 1 Pinch
  Orange 3 , juiced (Juice Extracted From 1 Whole Fruit)
  Lemon juice 1
  Red currant jelly 6 Tablespoon, melted
  Port wine 5 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Cornstarch 2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 375F.
2) Pull the wings of the game hens back and tie their legs together. Place the hens on a large roasting pan.
3) Brush them with melted butter.
4) Into the roasting pan, pour wine and chicken stock.

MAKING
5) Bake without cover for about 45 minutes or till the juices from the meat start to run clear.
6) Transfer the baked hens to the serving platter. Untie their legs. Set aside and prepare the cumberland sauce in the meantime.
7) In a saucepan, parboil the shallot for 2 minutes. Drain it.
8) Similarly parboil the orange and lemon rinds for about 5 minutes. Drain them as well.
9) In a bowl, mix together shallot, orange and lemon rinds, ginger, cayenne, orange and lemon juices, red currant jelly, wine and mustard.
10) In a separate bowl, dissolve the cornstarch in a little water. Stir it into the jelly sauce. Cook till the mixture boils and has thickened slightly.

SERVING
11) Serve the Cornish Game Hens with warm cumberland sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Poultry
Interest: 
Party
Cook Time: 
55 Minutes
Servings: 
12

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