Recipe number 18141 is

Cornish Hens With Prunes & Cognac



The ingredients are:
-JUDI M. PHELPS 4 Cornish hens 1/4 tsp Salt Freshly ground black pepper 2 tbsp Butter, cut into small pieces 1/4 cup Cognac or other brandy 1 cup ;water 24 Pitted prunes 1 tbsp Fresh parsley, chopped

The recipe yield is:
4 Servings

Info:
Heat the oven to 450 degrees F. Twist the wings of each cornish hen behind its back and tie the legs together. Put the hens breast side up on a rack in a roasting pan. Sprinkle the hens with 1/2 teaspoon of the salt and 1/4 tsp pepper. Dot with the butter. Roast the hens until just done, 40 to 50 minutes. Meanwhile put the cognac, water, and prunes in a small saucepan, bring to a simmer, cover, remove from the heat, and let steep while the hens cook. When the hens are done, transfer them to a large plate and put in a warm spot. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the prune mixture, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil over moderately high heat, scraping the bottom of the pan to dislodge any brown bits. Continue boiling until the liquid is reduced to about 1/2 cup, about 8 minutes. Add the parsley. Remove the strings from the birds. Spoon the prunes and sauce over the hens. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

Note:
Cornish Hen; Alcohol



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