CURRANT-GLAZED CORNISH HENS
The very first Christmas we were married, I served this to my husband. It's been a family favorite ever since! We have two children, 12 and 10.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter. , Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes.
Nutrition Facts :
CURRANT-GLAZED CHICKEN
Make and share this Currant-Glazed Chicken recipe from Food.com.
Provided by Oolala
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Rinse chicken; pat dry.
- In a small bowl stir together garlic, gingerroot, salt and pepper. Rub on skin of chicken and inside the body cavity too.
- Skewer neck skin to back. Tie legs together with string. Tuck wings under back. Prick skin with a fork.
- Place chicken breast side up, on a rack in a shallow roasting pan.
- Insert a meat thermometer into center of thigh muscle. Do not touch bone. Put chicken in oven to roast for 1 to 1 1/2 hours.
- Meanwhile, in a small saucepan, combine jelly, honey, lemon peel and soy sauce. Cook and stir until jelly melts.
- Brush chicken with about 1/4 of the jelly mixture during the last 10 minutes of roasting.
- Chicken is done when thermometer reads 180°F and drumsticks more easily in their sockets. Remove chicken from oven and let stand covered in foil for 10 minutes.
- Serve remaining jelly mixture warm with chicken.
Nutrition Facts : Calories 719.1, Fat 39.9, SaturatedFat 11.4, Cholesterol 198.6, Sodium 354.9, Carbohydrate 39.4, Fiber 0.6, Sugar 30.2, Protein 49.6
FETTUCCINI WITH RABBIT AND CURRANT-PORT GLAZE
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 appetizer servings
Number Of Ingredients 19
Steps:
- Heat 1-tablespoon butter in a skillet until very hot, but not brown. Add diced rabbit meat and season lightly with salt and pepper. Saute until lightly golden. Add shallots. Deglaze pan with port wine and simmer for 1 to 2 minutes. Add currants and rabbit demi-glace. Cook slowly until rabbit is cooked through, about 3 to 4 minutes.
- Melt remaining butter in a saute pan. Add fettuccini and a dash of truffle oil and toss to heat through. Divide onto 4 plates. Spoon equal amounts of rabbit and sauce over each portion of pasta. Drizzle lightly with more truffle oil.
- Preheat oven to 375 degrees F.
- Bone out rabbit and cut meat into 1-inch cubes. Reserve meat and bones.
- Roast rabbit bones until nicely browned, about 30 minutes. Remove from oven and break up into pieces. Place bones in an 8-quart or larger stockpot. Add vegetables, garlic, seasonings, and stock. Bring to a simmer and let simmer for 45 minutes. Drain stock. Let stand and skim off any fat or residue on top. Return to stove and reduce until a demi-glace consistency, 1 to 1 1/2 cups.
GOOD CHICKEN
Chicken breasts baked with a simple, tangy sauce never fail to please company. Great served over rice or orzo.
Provided by sunnysidelisa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scatter chopped onion and butter pieces into the bottom of a 9x13-inch baking dish. Place bread crumbs into a shallow bowl; season chicken with salt and pepper, and press chicken breast halves into crumbs to coat. Place coated chicken breasts atop onion and butter.
- Bake in the preheated oven until crumbs are browned and chicken juices run clear, about 40 minutes.
- Mix red wine, chili sauce, and currant jelly in a bowl; pour sauce over chicken. Bake until sauce thickens and glazes onto chicken breasts, about 30 more minutes.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 49 g, Cholesterol 91.3 mg, Fat 15.4 g, Fiber 1.9 g, Protein 27.2 g, SaturatedFat 8.3 g, Sodium 452.2 mg, Sugar 25.6 g
SAVORY CORNISH HENS WITH A BRANDY CURRANT GLAZE
My favorite ... Cornish Hens. I think they are so under appreciated. Sweet succulent, individual "MINI" chickens. Well you know what I mean. These have great flavor and simple to make. Less time than a chicken, twice the WOW impact for dinner parties and just so good. You can serve 1/2 portions or whole chickens to each person. Serve this with some citrus wild rice and I love some roasted cauliflower or roasted brussels sprouts.
Provided by SarasotaCook
Categories Chicken
Time 40m
Yield 2 Whole Hens, 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the Hens -- Just rinse them well, inside and out, drain and pat try. Then add 1/4 cup butter, parsley, thyme, salt and pepper in a small bowl and melt the butter in the microwave for just a few seconds. Add in the oranges and onion quarters and toss well.
- Stuffing -- Add the orange, onion, butter and herb mix to the cavity of the hens.
- Skin -- Brush each of the hens with 1/4 cup of butter (not melted) and season with salt and pepper.
- Bake -- Place each of the hens on a couple of the onions slices in a small oven proof pan. The onion slices just make a natural baking rack so they don't sit directly on the pan itself. Bake at 425 for 10 minute and then reduce to 350 for about 20-30 minutes uncovered. NOTE: One reviewer wrote they were swimming in butter, but if you bake the hens on the onions used as a rack as suggested, they are not sitting in butter. The butter flavors the inside and outside, and remember, it is for 2 nice size birds. Also, the onions will absorb most of the butter and the natural juices will end up in the sauce at the end.
- NOTE: I used around a 1 3/4 - 2 1/2 lb hen, and then can take anywhere from 30-45 minutes. So just check and have your meat thermometer handy. This is one time when it really helps. I take mine out at 160, as it continues to cook once removed. The last time I cooked 4 for dinner they took 40 minutes. But just check to be sure.
- Glaze -- As the hens back, in a small measuring cup add the garlic, brandy and jelly and just heat until melted. You can also do this on the stove, but the microwave is easier, quicker and just a small cup to clean out vs another pot. Baste frequently with the glaze as the chicken cook.
- Sauce -- No I love the sauce for this but it is optional. Remove the chickens to a plate and cover with foil to let them rest. Bring the pan to the stove on medium heat and add the wine to deglaze. Get all the good dripping off the bottom of the pan. Add the broth and cook 3-4 minutes. Right before serving, just add the butter to thicken the sauce and serve with the chicken. This isn't a thick gravy, just a nice light sauce over the chicken.
Nutrition Facts : Calories 1177, Fat 32.9, SaturatedFat 17.1, Cholesterol 282.1, Sodium 2295.1, Carbohydrate 119.2, Fiber 6.3, Sugar 78.9, Protein 54.1
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