The Flat Possum Gazette
Courtesy of the Road-Kill Press
= Cornish Hens with Raspberry Sauce =
This recipe will work great with roast chicken
2-4 Cornish Hens
1 10-oz. box frozen red raspberries in light syrup, thawed
1 teaspoon cornstarch
Juice of 2-3 oranges
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1-2 Tablespoon brown sugar, depending upon sweetness desired
Preheat oven to 350 deg. Wash and drain the birds. Cut them in half and place halves in a roasting pan, breast side up. Roast for about 1 hour or until cooked through. While the birds are roasting, place the raspberries in a blender and blend until smooth. If you don't like the seeds, push the puree through a sieve to remove them. I prefer to leave the seeds in the sauce. Combine the raspberry puree and cornstarch in a saucepan. Mix well. Add the orange juice, cinnamon, nutmeg and brown sugar. Cook over medium heat until slightly thickened and hot. Serve hot over the birds.
An alternative to cooking the birds: I like to roast the birds whole, after inserting one perforated lime (or lemon) into the bird's cavity and truss the legs with string. Add kosher salt, black pepper and Lawry's inside and out and rub in.
Serve each person a whole bird, or, if their appetites are small, cut thebirds in half before serving.
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