Rock cornish game hen
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Rock cornish game hen
  Cornish    Game    Chicken  
Last updated 6/12/2012 1:20:46 AM. Recipe ID 52661. Report a problem with this recipe.
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      Title: Rock cornish game hen
 Categories: Meats, Chicken
      Yield: 4 Servings
 
MMMMM-----------------------GAME HEN STOCK----------------------------
      1 md Onion,; cut in half
           Game hen bones
      1    Celery stalk
      2 c  -water
      1    Chciken bouillon cube

MMMMM-----------------------VELOUTE SAUCE----------------------------
    1/2 tb Butter
      2 ts Flour
      1 c  Game hen stock
      2 tb Mushrooms, canned, sliced
      2 tb Bamboo shoots, canned
    1/2 ts White pepper

MMMMM---------------------STUFFING FOR HENS--------------------------
      3 sl White bread
      2    Pork link sausages
    1/3 c  Celery; chooped fine
    1/3 c  Onions; medium dice
    1/2 ts Thyme
      1 tb Chicken bouillon dissolved
           -in 1 tb water

MMMMM--------------------CLAY FOR SEALING POT-------------------------
      1 c  All purpose flour
    3/4 c  Cornstarch
      1 ts Baking poeder
    1/2 dr Red food colouring
    1/2 c  -water

MMMMM----------------------TO ASSEMBLE DISH---------------------------
      2    Boned game hens
      1    Recipe stuffing
      1    Recipe veloute sauce
      3    Pork link sausages
      4    Bacon strips
      1    Clay pot
      1    Recipe clay
 
  *This recipe, to be baked in a clay pot, is made in several stages. In
  fact, the game hen can be deboned the day before it is cooked. Use the
  bones for stock, as dirested and prepare the stuffing for the hens
  the day they are to be cooked.  Make the clay for sealing before
  stuffing the hens.
  
  DEBONING THE GAME HEN: Using a sharp boning knife, split the hen from
  the
  
  buttuckes to the neck. The deboining is easier if the hen is split on
  one
  
  side of the backbone, not down the middle. Lay the hen flat on the
  board to expose the backbone and rib cage. Pull out the cartiledge in
  center. Carefully pull the rib cage out, working the knife between
  the rib and the flesh.  Also remove the wishbone. Do not remove bone
  from the wings or thighs or legs. Wash and dry hens and refrigerate,
  covered, until ready to use.
  
  GAME HEN STOCK: Press the onion, cut side down, on a hot surface
  until well browned, Place onion and bones in baking pan and bake at
  350 degrees F for 20 minutes.    Combine celery, water, bouillon, and
  baked bones in a saucepot.  Boil, uncovered, to reduce liquid to 1/2.
  Set aside.
  
  VELOUTE SAUCE: Heat butter in small saucepan and blend in flour. Stir
  in stock gradually.  Cook and stir with a whisk until thickened and
  smooth. Ass remaining ingredients, Set aside.
  
  STUFFING FOR GAME HENS: Put bread slices in blender or food processor
  with steel blade and process to make medium crumbs.  Set aside.
  Remove skins from the sausage and crumble. Fry in a skillet until
  browned. Add celery and onions and continue cooking until celery and
  onions are tender. Add bread crumbs and remaining ingredients and mix
  throughly. Set aside.
  
  CLAY FOR SEALING POTS: Mix dry ingredients. Mix food colouring with
  ater.
  
  gradually stir into the flour mixture until it reaches the
  consistancy of a biscuit batter. Mix well and set aside.
  
  TO ASSEMBLE THE DISH: Spread hens out flat, sink sides down. Divide
  stuffing between hens, shaping stuffing into balls. Bring hens up
  around the stuffing and shape into a ball. Heat Veloute Sauce and
  pour into the clay pot. Lay hens, breast side up, into Veloute Sauce.
  Cut each sausage into 3 pieces and place around hens. Cover and seal
  edges of pot with clay. Bake in a 350 degree oven for 1 hour.
  




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Recipe ID 52661 (Apr 03, 2005)

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