Poussins Or Cornish Hens With Rosemary Orange And Shallots Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Steps:

• The day before, start the stock. Roast the veal bones, chicken necks and bones, onion, garlic and carrots in the oven until well browned. Place in a stock pot with leeks, wine, tomatoes, tomato paste, peppercorns, thyme, parsley and water. Simmer uncovered, for four hours, adding water if necessary (cook for a half-hour after adding extra water). Strain the stock and refrigerate.
• Preheat oven to 375 degrees. Cut the orange in half and cut one half in four slices. Place half a slice inside each poussin; squeeze the juice from the remaining orange half over each poussin. Place some rosemary leaves inside, leaving plenty for the garnish. Sprinkle with oil, season with salt and pepper and truss.
• Place the poussins on their side in a roasting pan with the shallots. Roast for 15 minutes, turn on the other side and roast a further 15 minutes. Finish breast-up, place in a serving dish and keep warm.
• Meanwhile, remove stock from refrigerator and take off the fat, which will be solid. Put the stock in a saucepan and reduce to one-and-a-half cups. Remove the shallots from the roasting pan and keep warm. Degrease the cooking juices from the poussins and add to the stock. Reduce to one-and-a-half cups and correct seasoning. Just before serving, swirl in the butter. Place in a heated sauce boat and keep warm.
• Place the poussins on a serving dish and then arrange shallots around them and garnish liberally with sprigs of rosemary. Pass the sauce separately.

Steps:

• Rinse and dry the hens inside and out. Season the cavities with salt and pepper. Tuck some of the herbs into the cavities of each of the hens. Tuck the wing tips back and tie the legs with butcher's cord.
• Melt the butter in a large, heavy casserole that will hold the hens. Brown the hens on all sides on top of the stove. Remove them from the casserole.
• Preheat oven to 400 degrees.
• Add the shallots to the casserole and saute over medium heat until tender and barely beginning to brown. Stir in the garlic, cook briefly, then stir in the wine and stock. Remove from the heat.
• Place the hens in the casserole, cover and place in the oven for 25 minutes.
• While the hens are roasting, boil the potatoes in salted water until they are just tender, about 20 minutes.
• When the hens are done, remove them to a warm serving platter. Place the casserole on top of the stove and add the potatoes. Simmer very gently for about five minutes, gently turning the potatoes in the sauce. Season to taste with salt and pepper. Add any juices that have drained from the hens onto the serving platter.
• Wipe the rim of the serving platter with a paper towel. Arrange the hens on the platter and spoon the sauce with the potatoes around them. Sprinkle with parsley and serve.