Rock Cornish Hens with Red Raisin Sauce
Nutrition
Calories: 467.11 kcalCarbohydrates: 36.89 gProtein: 7.17 gFat: 34.14 gSaturated Fat: 19.6 gCholesterol: 77.7 mgSodium: 365.95 mgFiber: 3.97 gVitamin A: 24.48475 IUCalcium: 52.85 mgIron: 1.9 mg
Ingredients
- 4 1- pound Rock Cornish hens
- salt and pepper
- 2 cups seasoned croutons
- 1/2 cup wheat germ
- 1/2 cup finely chopped celery and leaves
- 1/2 cup chicken broth
- 6 tbsp butter or margarine melted
- 1 tsp sugar
- 1 10- ounce jar red currant jelly
- 1/2 cup golden raisins
- 1/4 cup butter or margarine
- 2 tsp lemon juice
- 1/4 tsp ground allspice
- 1 16- ounce jar spiced crabapples drained, for garnish
Instructions
- Sprinkle body cavity of each hen with salt and pepper. Twist wing tips up and back, tucking neck skin under wings to secure it.
- In large bowl, combine croutons, wheat germ, celery, broth, 2 tablespoons melted butter, sugar, 1/2 teaspoon salt and 1/8 teaspoon pepper; lightly spoon into body cavities.
- Tie legs and tail of each hen together. Brush with melted butter; roast, breast side up, in open roasting pan, at 425°F. 1 hour, brushing occasionally with butter.
- Meanwhile, prepare Red Raisin Sauce: In 2-quart saucepan over medium-low heat, cook sauce ingredients, stirring occasionally, until blended, about 10 minutes.
- During last 15 minutes of roasting, cut strings around legs to allow heat to penetrate and brush hens with some Red Raisin Sauce.
- Birds are done when leg moves easily up and down (protect hands with paper towel). Serve with sauce and garnish with drained crabapples.