Recipe

Rock Cornish Hens In Raspberry Sauce Recipe

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Ingredients

Directions

Step #1 Clean birds & pat dry.
Step #2 Pour 2 tbsps oil into a 10- to 12- inch frying pan over medium high heat.
Step #3 Add birds, & brown all over, a few at a time (do not over-crowd), about 5 mins per bird; add oil as needed.
Step #4 Arrange birds, breast up & slightly apart, on a rack in a 12 X 17" roasting pan.
Step #5 Roast birds at 375 F oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hrs (internal temp should be 165 degrees).
Step #6 Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 mins.
Step #7 Reserve roasting juices.
Step #8 Make sauce: Add to your frying pan sugar & 1 tbsp vinegar.
Step #9 Cook over medium high heat until sugar liquefies & turns a golden caramel color, 3 to 5 mins.
Step #10 While stirring, stirring, add in the remaining vinegar; simmer, until caramel dissolves, about 2 mins.
Step #11 Add broth & quail hen roasting juices; boil, until reduce by half, uncovered, about 15 mins.
Step #12 Mix cornstarch & water; stir in theto sauce.
Step #13 Stir until boiling.
Step #14 Add raspberries, lemon juice, brandy, & salt & pepper to taste.
Step #15 Pour sauce over the birds & serve.
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