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Pan-Roasted Cornish Hens with Italian Plums This is not a sickeningly sweet kind of plum sauce. In fact, it's remarkably unsweet, although delicious. Makes 5 cups. |
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Ingredients: 2 Cornish hens, each about 11/4 to 11/2 pounds 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Kosher salt and freshly ground black pepper to taste 1/3 cup brandy (optional, substitute extra Chicken Stock.) 2 tablespoons clarified butter or whole butter 1/2 cup Chicken Stock mixed with 1 teaspoon arrowroot or cornstarch 1/4 cup minced shallots 12 Italian plums, halved lengthwise and pitted | |
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Instructions: 1. Cut hens in half at the breast bone. Remove skin and wing tips. Flatten by covering with foil, butcher paper, or plastic wrap and pounding a few times with the side of a large cleaver or bottom of a skillet. Season with salt and pepper. 2. Put butter in a large cast-iron skillet (or 2 smaller ones) over medium heat. When fat is hot, put hen in, meaty side down. Brown well, about 10 to 12 minutes. 3. Turn over. Add shallots and plums. Sprinkle with cinnamon, nutmeg, and additional salt and pepper. Cook, covered, 10 to 12 minutes. (Thigh meat should be firm and juices run clear when pricked.) Uncover and add brandy. Cook a few minutes watching for any flames. 4. Remove hens to a platter. Add chicken stock mixed with arrowroot. Reduce until lightly thickened, scraping the bottom of the pan with a wooden spoon. Pour sauce and plums over Cornish hens. Cooking Tip Most people probably don't have a skillet large enough to hold both Cornish hens, but this recipe works easily with two smaller skillets. It's important not to crowd the meat into the pan, otherwise, it will steam and not brown properly. |
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