Cornish Hen In Port Wine And Fig Preserves Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
• Pack the cavities of the hens with the cornbread stuffing.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
• Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
• Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
• Yield: 2 servings

Steps:

• Preheat oven to 350 degrees.
• Season hens with salt and freshly ground pepper.
• Place two chicken halves, skin side down, on bottom half of a 12 x 18-inch sheet of heavy-duty aluminum foil.
• Layer one quarter of potatoes, squash, carrots, onions and mushrooms over the top of the of the hen halves.
• Repeat with remaining 3 hens and vegetables.
• In a small bowl combine the melted butter, lemon juice and pepper.
• Drizzle over vegetables, dividing equally among the packets. Season lightly with salt and sprinkle 1 tablespoon over each packet.
• Bring top half of foil over food and make a series of pleated folds all around to seal.
• Place on a couple of baking sheets and bake for 50 to 60 minutes, until juices from hen run clear when thigh is pricked.