Cornish hens with prunes & cognac

Yield: 4 Servings

Measure Ingredient
4 \N Cornish hens
¼ teaspoon Salt
\N \N Freshly ground black pepper
2 tablespoons Butter; cut into small pieces
¼ cup Cognac or other brandy
1 cup ;water
24 \N Pitted prunes
1 tablespoon Fresh parsley; chopped

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 ½ teaspoon of the salt and ¼ 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 ¼ teaspoon salt, and ⅛ 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 ½ 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@... or jphelps@...

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