If you’re not using the apples in this recipe the day you buy them, store them in the refrigerator. Apples age five times faster at room temperature than they do in the refrigerator so they’ll keep fresher longer if you store them in the refrigerator instead of in a fruit bowl.
2 fresh Cornish game hens
salt and ground pepper to taste
1 tablespoon minced, fresh sage or 1 teaspoon dried
3 tablespoons butter or margarine, melted
2/3 cup apple juice
2 Golden Delicious apples, peeled
1/3 cup chicken broth or white wine
1/2 cup heavy cream
1 tablespoon minced fresh parsley
Season hens inside and out with salt and pepper. Put 1/2 of sage in each cavity. Tie legs together and fold wings back. Place hens in a flame proof baking pan just large enough to hold them comfortably. Brush with melted butter. Add apple juice to baking pan. Bake at 350oF 30 minutes, basting several times. Core and quarter apples; add to pan and baste. Bake 30 minutes, until hens and apples are tender, basting several times. Remove hens and apples to serving platter; keep warm. On top of stove, bring pan drippings to a boil; add broth or wine and cook until reduced by half. Stir in cream; cook 2 to 3 minutes until slightly thickened. Pour sauce over hens and apples. Sprinkle with parsley and serve.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes |