Rock cornish hen bourguignon

Yield: 4 Servings

Measure Ingredient
1 teaspoon Salt
¼ teaspoon Ground nutmeg
¼ teaspoon Ground thyme
4 \N Slices bacon,cut in half
½ teaspoon Instant chicken bouillon
2 tablespoons Finely chopped onion
4 cups Cooked brown or white rice
¼ teaspoon Ground cloves
¼ teaspoon Ground pepper
4 \N Rock cornish hens(1 lb ea)
1¼ cup Dry red wine
½ cup Water,boiling
2 tablespoons Snipped parsley
⅓ cup Currant jelly

Heat oven to 350'. Mix salt, cloves, nutmeg, pepper and thyme; rub outsides and cavities of hens with seasoning mixture. Place hens breast sides up on rach in shallow roasting pan. Crisscross bacon slices over hens. Mix wine, instant bouillon, water, onion and parsley; pour into roasting pan. Roast uncovered 1 hour. Increase oven temperature to 400'. Roast until drumstick meat feel very soft when pressed, about 10 minutes. Remove hens to warm pletter. Remove bacon and cut into small pieces.

Stir bacon into rice. Strain hot juices from roasting pan into saucepan; stir in currant jelly. Heat, stirring constantly, until jelly is melted; skim off fat. Arrange rice around hens in platter; spoon sauce over hens.

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