The sauce can easily be made a day or two in advance and then you just roast the birds.
I have made it a couple times now and both times my family has devoured every last shred of meat – Juliette was even sucking the meat off all the bones (she is a true carnivore).
The meat is succulent and juicy (even the breast meat) and the cranberry reduction makes it taste like Thanksgiving, yumm.
What I love about serving up whole birds is everyone gets something they like, I prefer white meat and my husband prefers dark and our kids will eat anything so long as it’s not spicy, so whole chickens (or game hens) get completely demolished around here. Although these little guys were moist enough even my husband ate the breast meat.
- 1 cup sugar
- 1 cup water
- 1 cup cranberries
- ¼ cup ruby Port (a merlot works pretty well in a pinch)
- 4 Cornish game hens, halved lengthwise
- Kosher salt
- Freshly ground black pepper
- Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes.
- Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)
- Preheat oven to 400°F.
- Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes.
- Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced or until a thermometer reads 160˚, about 15 minutes longer.
http://www.epicurious.com/recipes/food/views/Cornish-Game-Hens-with-Sweet-Potato-Risotto-and-Cranberry-Sauce-104344
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