Normandy-Style Roast Guinea Hens
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 620 |
| pro | 67 g |
| total fat | 33 g |
| sat. fat | 14 g |
| carb | 8 g |
| fibre | 0 g |
| chol | 253 mg |
| sodium | 890 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 18 |
| vit A | 19 |
| vit C | 7 |
| folate | 6 |
A traditional roasting with apples and Calvados and generous amounts of cream and butter bring out the best in a guinea hen.
Ingredients
- 1-1/2 tsp salt
- 1/2 tsp pepper
- 2 guinea hens, about 4-1/4 lb/2.125 kg total
- 2 bay leaves
- 6 sprigs fresh thyme, or 1 tsp/5 ml dried
- 2 unpeeled and uncored apples, halved and thinly sliced
- 1 onion, thinly sliced
- 1/3 cup butter
- 1/4 cup Calvados or brandy
- 1/2 cup sodium-reduced chicken stock
- 1/3 cup whipping cream
Preparation
Mix salt with pepper; sprinkle about one-third inside hens. Divide bay leaves and thyme between cavities. Mix apples with onion; place handful inside each hen, setting remaining mixture aside. Skewer opening closed; tie legs together and tuck wings under back.
In large ovenproof skillet, melt butter over medium heat; brown hens all over, about 12 minutes. Transfer to plate.
Add remaining apple mixture to pan; top with hens, breast side up. Sprinkle with remaining salt mixture. Roast in 375°F (190°C) oven, basting every 10 minutes, for 1 to 1-1/4 hours or until thermometer inserted in thickest part of thigh reads 185°F (85°C). Untie and add contents of cavities to skillet. Transfer hens to serving platter; keep warm.
Place skillet over medium-high heat; cook until almost no liquid remains. Add Calvados; holding at arm's length away, ignite liquid. Let flames die. Stir in stock; cook until reduced by half. Stir in cream; bring to boil. Strain through sieve, pressing on solids. Serve with hens.
In large ovenproof skillet, melt butter over medium heat; brown hens all over, about 12 minutes. Transfer to plate.
Add remaining apple mixture to pan; top with hens, breast side up. Sprinkle with remaining salt mixture. Roast in 375°F (190°C) oven, basting every 10 minutes, for 1 to 1-1/4 hours or until thermometer inserted in thickest part of thigh reads 185°F (85°C). Untie and add contents of cavities to skillet. Transfer hens to serving platter; keep warm.
Place skillet over medium-high heat; cook until almost no liquid remains. Add Calvados; holding at arm's length away, ignite liquid. Let flames die. Stir in stock; cook until reduced by half. Stir in cream; bring to boil. Strain through sieve, pressing on solids. Serve with hens.
Source : Canadian Living Magazine: January 2008
- Keywords : Main Course; Christmas; Cornish Hen; Cream; Apples; Roast; Brandy; Flambe/Flaming;
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