Here is the final product, served with lobster mashed potatoes (yes, a part of a lobster tail as well!), roasted pickled cauliflower, and some fresh fig slices.
This is for
two!
For the Hens:
2 Cornish
Hens
Salt and
Pepper
1 cup of
croutons
¼ cup wheat
germ
¼ cup finely
chopped celery
¼ cup
chicken broth
3
Tablespoons melted butter
½ teaspoon
sugar
Clean the
hens and pat dry with paper towel inside and out.
Then sprinkle body cavity
with salt and pepper. Twist wing tips up and back, tucking neck skin under
wings to secure. In large bowl, combine croutons, wheat germ, celery, broth, 1
tablespoon melted butter, sugar, ½ teaspoon salt and a pinch of pepper.
Spoon into
body cavities and tie legs and tail of each hen together. Place on rack in
roasting pan and brush with melted butter. Roast, breast side up, in open
roasting pan at 425 F for one hour. Brush occasionally with melted butter, then
baste with the juices that collect.
For the Sauce:
Some figs,
stems removed and chopped
Handful of
dried cranberries
A couple of
minced cloves of garlic
A shallot,
finely minced
A bottle of
good Porter or stout – something you enjoy
Mix
everything together in a sauce pan. Bring to boil and reduce to simmer. After
30 minutes or so, use an immersion blender and roughly blend. (Don’t want a
smooth consistency. Nice to have some chunks of cranberries and figs in it.
This is to help thicken it.)
With 15 or
so minutes left on the roasting time, coat the hens with some of the sauce,
reserving the rest of the sauce to serve with the meal.
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