Cornish Game Hens, A Wonderful Christmas Receipe!

We made a delicious dinner tonight on Christmas Eve. Normally we get chinese food, but with our daughter's diagnosis of Chron's disease we have to make more wholesome foods and avoid fast food or take out food.

Here is the receipe. Note that for our daughter's hen we simply did not put any spices on it. Although she had some of the gravy and it did not bother her stomache at all.

Needless to say I was the hero of the family Christmas eve for throwing together such a tasty meal. Note that for sides I simply made stove top stoving, candied can sweet potatotes, cranberry sauce and hot dinner rolls. This only took 10 minutes to throw together. I dashed the chicken and stuffing with the gravy and also passed out the garlic gloves on each plate which we ate. Of course, at Christmas dinner tomorrow I am sure we will not be a popular bunch with our breath!

Ingredients
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish


Directions
1.Preheat oven to 450 degrees F (230 degrees C).

2.Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

3.Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

4.Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.


I actually cooked the hens for a good 10-15 minutes longer by broiling for the remaining time. It gave the birds a nice deep crisp tan and brought out the color of the spices on the birds (like the picture).

Well that sounds fantastic!. I've printed it and added it to my British cookbook.

So sorry to learn of your daughter's ailment - what a burdern Chrones disease is. But their are many ways not to let it slow one down.

Merry Christmas!

PUDDING RECIPE

Ingredients:


1/2 pound Raisins (Kishmish)
1/2 pound chopped Dates (Khajoor)
2 tblsp blanched, slivered almonds
2 cups chopped Suet
1 1/4 cups Fine Wheat Flour (Maida)
1 tsp Salt
1/4 tsp ground Cloves (Lavang)
1/2 tsp Allspice
1/2 tsp Cinnamon (Tuj/Dalchini)
1/2 tsp grated Nutmeg Powder(Jaiphal)
1/2 cup Brown Sugar
1 peeled and grated Apple
6 eggs
1 Orange Juice
1 Lemon Juice
1/2 cup Buttermilk
3 cups fresh White Bread Crumbs
1/2 cup Brandy
1 pound Sultanas
1 pound Currants

How to make christmas pudding:

* Grease 1 pudding tin.
* In a large bowl add dried fruits, almonds and suet ..
* Dredge with 1/4 cup of flour..
* Lightly sift the remaining flour and spices..
* Add it to mixture with sugar and grated apple and mix well.
* Beat eggs until light and frothy.
* Add citrus juices, buttermilk and mix it to the pudding mixture.
* Alos mix in bread crumbs.
* Now fill the moulds 3/4 th with this mixture and boil for 6 hours.
* Keep refilling the water while puddings are boiling.
* When fully boiled let them cool off.
* Cover them and store them in refrigerator.
* Before serving steam again for 1 hour and serev with sauce.

I forgot to come back and say how this turned out!

We found it quite good and similar to our Garlic stuffed hens!

Way to and keep the recipes comming!

Very glad your daughter could handle it... you would be surprised what ailments garlic can over come!

We plan on making this again during the 12 days of Christmas festivities here at our home.

Made and enjoyed again!
Wonderful recipe!