Best Cornish Hen With Whisky And Cream Pan Sauce Recipes

Cornish Game Hens With Madeira and Cream Sauce image

Provided by Oolala

Categories Chicken

Time 55m

Yield 3 hens, 6 serving(s)

Number Of Ingredients 9

6 tablespoons chicken stock
3 Cornish hens
salt
fresh ground pepper
3 1/2 tablespoons butter, softened
3 tablespoons olive oil (or peanut oil)
2/3 cup madeira wine
1/2 cup heavy cream
1 teaspoon cornstarch (optional)

Steps:

Remove broiler pan and put chicken stock in it.
Preheat the broiler.
Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
The hens will be done when juices run clear or yellow.
Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
Take hens out of oven and serve with the sauce drizzled over it.

Nutrition Facts : Calories 353.6, Fat 25, SaturatedFat 10.8, Cholesterol 154.2, Sodium 159.4, Carbohydrate 1.8, Sugar 0.5, Protein 24.8

Cornish Hens image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
Pack the cavities of the hens with the cornbread stuffing.
Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
Yield: 2 servings