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Receta Grilled Cornish Hens With Raspberry Sauce
by Global Cookbook

Grilled Cornish Hens With Raspberry Sauce
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Ingredientes

  • 1 1/2 lb Cornish hens (2 hens)
  • 1 tsp vegetable oil
  • 1 1/2 c. low-sodium chicken broth
  • 3/4 c. sliced onion
  • 1/2 c. Burgundy divided or possibly other dry red wine
  • 1 x clove garlic thinly sliced
  • 1 x bay leaf
  • 1/4 c. fresh lemon juice
  • 2 Tbsp. ginger root grated
  • 1 x clove garlic chopped vegetable cooking spray
  • 1 c. fresh raspberries divided
  • 1 Tbsp. water
  • 1 tsp cornstarch
  • 2 Tbsp. minced fresh parsley
  • 2 tsp sugar
  • 1/4 tsp salt Fresh rosemary sprigs optional

Direcciones

  1. Remove giblets and necks from hens and set aside.
  2. Rinse hens under cool running water, and pat dry. Remove skin, and trim excess fat, split hens in half lengthwise. Set aside.
  3. Heat oil in a saucepan over med. high heat, add in giblets and necks. Cook 5 min or possibly till very brown. Add in broth, onion, 1/4 c. wine, and next 2 ingredients; bring to a boil. Cover, reduce heat and simmer 45 min.
  4. Strain broth mix through a sieve into a bowl, reserving 1 1/2 c.; throw away solids. Set aside broth mix.
  5. Combine remaining 1/4 c. wine, lemon juice, gingerroot, and chopped garlic in a large bowl. Add in hen halves, cover and marinate in refrigerator 30 min, turning hens occasionally. Remove hens from marinade, reserving marinade.
  6. Coat grill rack (I broiled them-there was too much snow outside to get to the grill!) over medium heat. Cook 15 min each side or possibly till juices run clear, basting occasionally with reserved marinade. Set aside, keep hot. Mine took longer under the broiler).
  7. Combine reserved broth mix and 1/2 c. raspberries in a saucepan, boil till it reduces to 1 c., about 5 mintues. Strain and throw away seeds; return puree to pan. (I made the puree at the same time I did the broth mix-just left it in a small pan to reheat).
  8. Combine water and cornstarch, stir well and add in to puree. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat, stir in parsley,sugar and salt. Spoon 3 TBS sauce onto individual serving plates, arrange hen on each plate and top with 2 TBS fresh raspberries.
  9. (I made an extra hen for the "hearty" eaters, but didn't need them. The dish is very rich. I served it with a combination of brown and wild rice, steamed asparagus).