Rock cornish hen bourguignon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground thyme |
| 4 | 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 | Rock cornish hens(1 lb ea) | |
| 1¼ | cup | Dry red wine |
| ½ | cup | Water,boiling |
| 2 | tablespoons | Snipped parsley |
| ⅓ | cup | Currant jelly |
Directions
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.