Thursday, October 9, 2014

Broiled cornish hen recipe with Grapes

Main ingredient

  • 2 Cornish hens, halved and backbones removed
  • 2 tbsp (30 ml) butter or margarine, melted
  • squeeze of lemon juice
  • salt and pepper to taste

RED WINE SAUCE

  • backbone from birds
  • 1 tbsp (15 ml) vegetables oil
  • 1 small onion, chopped
  • ¼ cup (60 ml) red grapes, seeded and chopped
  • ¾ cup (185 ml) chicken stock
  • ½ cup (125 ml) dry fruit red wine
  • ¼ tsp (1 ml) thyme
  • ½ small bay leaf
  • 8 red grapes, halved and seeded
  • 8 seedless green grapes, halved
  • 2 tsp (10 ml) butter
  • 1 tsp (5 ml) Dijon mustard
cornish hen recipe

how to cook Cornish hen recipe

  1. Brush Cornish hens with melted butter and lemon juice. Sprinkle with salt and pepper. Set aside.
  2. To Prepare Sauce: Brown backbone in oil. Saute onion and grapes lightly until light brown in color.
  3. Add chicken stock, wine, thyme and bay leaf. Bring to a boil. Simmer to reduce to 2/3 cup (165 ml). Strain stock. Cover. chill.
  4. Soften red and green grape halves in butter. Stir in reserved stock. Cook gently till reduce and slightly thickened. Whisk in mustard.
  5. To Prepare Cornish Hens: Cook under a hot broiler skin side down for 4 to 5 minutes, brushing frequently with remaining butter and lemon juice.
  6. Turn, baste and broil a further 6 minutes. Longer time may be required depending on size of bird. Test with a skewer. Juices will run clear when cooked.

Serve the Cornish hens with a little sauce. Serve remaining sauce separately.