Roast Cornish Hens

By á-2799

Ingredients

• 4 Cornish hens
• 1/4 c butter, softened
• 1/4 c chopped green onion
• 1 tsp finely chopped garlic
• 2 tbsp chopped parsley
• 2 tbsp chopped fresh chervil or tarragon
• 1 tsp grated lemon rind
• 1 tbsp olive oil
• SAUCE
• 2 tbsp chopped shallots
• 1/2 c red wine
• 1/2 c pomegranate juice
• 1 c chicken broth
• 3 tbsp chilled butter, cut in squares

Preparation

Step 1

Remove backbones from hens by cutting along either side with kitchen shears. Take a knife and cut through the small piece of cartilage just above the breastbone. Bend the hen backward to expose breastbone and gently remove. Reserve bones for stock or discard.
Preheat oven to 400. Beat together butter, green onion, garlic, parsley, chervil,lemon rind and salt and pepper. Loosen hen skin with fingertips and gently push stuffing under skin distributing it as evenly as possible over the hen.
Heat olive oil in a non-stick skillet over medium-high heat. Seasono hens and place, one at a time, skin side down in skillet. Cook 3 minutes or until golden, then turn over and cook another minute. Remove hens to rack over roasting pan, skin side up. Set skillet aside for making sauce.
Bake hens for 30-35 minutes or until juices are clear. Remove fat from skillet and wipe pan with paper towel. Add shallots, red wine and pomegranate juice and bring to a boil over high heat. Reduce until syrupy, about 3-5 minutes. Add broth and continue to cook until reduced by half, about 3 minutes.
Remove from heat and beat in butter. Sauce will thicken. Season with salt and pepper. Rewarm gently when needed. Cut hens in half and coat with a little sauce.
Drizzle the plate wilth any remaining glaze.