Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Game Meats
Rice Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cornish game hens*
Salt
Pepper
Flour
1/4 lb Butter
1/4 c Vegetable shortening
1/2 c Cognac or brandy,warm
1 c Chicken stock,fat-free
1/8 ts Tarragon
1 pn Thyme
1 c Heavy cream
1 tb Butter**
2 ts Flour**
Salt
2 tb Parsley,minced
-----WILD RICE-----
1 c Wild rice
Water
1/2 ts Salt
1 t Butter
* - chicken breasts may be substituted. 3 whole
chicken breasts would provide 6 generous pieces.
** - mix butter and flour to a paste.
1. Have your butcher thaw Cornish hens if frozen.
Remove legs and wings. Cut back from breasts; skin and
bone breasts. Cut each breast in half. (Use legs for
another meal. The backs and wings make a fine stock or
soup.) Season breasts lightly with salt and pepper and
dredge lightly with flour, pressing flour into breasts
so that they are completely coated. Shake off excess
flour.
2. Melt the butter and shortening in a large heavy
skillet over moderate heat and cook the breasts
lightly, a few at a time, removing them as they turn
firm and golden. When all are done, pour off and
discard the cooking fat.
3. Return the breasts to the skillet and place it over
medium-high heat. Pour in the cognac and ignite. Using
a pronged kitchen fork, turn the breasts in the flames
for a few seconds, then remove the skillet from the
heat until the flames subside. Add the chicken stock,
tarragon, and thyme. Let simmer for 10-15 minutes, or
until breasts are tender. Remove them to a heated
platter.
4. Reduce the cooking liquid to about half, then stir
in the cream. Add butter-flour mixture and cook the
sauce over low heat until smooth and thick. Correct
seasonings with salt and stir in the parsley. Pour
some of the sauce over the breasts. Serve remaining
sauce separately.
5. Serve with wild rice.
*** WILD RICE ***
Place rice in a saucepan and cover by about 3 inches
with cold water. Place over medium heat and bring to
full boil. Remove pot from heat, let rice settle to
bottom of pan, then gently pour off water. Again cover
rice with water. Add salt and butter and let simmer
until tender, usually about 30 minutes, depending on
brand of rice. Drain into colander. Place colander
over a pan of simmering water to keep hot until time
to serve.
