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| Sheryl's Herb Roasted Cornish Hens |
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Here's a recipe to seduce your taste buds for Valentine's Day! The flavour
and aroma is indescribable and is one of our favourite "special" meals
aboard "Two-Step". Rock Cornish Hens are something that Paul and I consider
to be a luxury, but when cruising the Caribbean where good poultry and meat
are often hard to find, Cornish Hens were readily available! They are ideal
for the boat since they are so compact and, since they are purchased frozen,
they keep and store well in a basic icebox, refrigerator or, if you have it,
an onboard freezer. We find that one hen is sufficient for the 2 of us, but
if your crew has a hearty appetite or you're in a feasting mood, then plan 1
hen per person. The following recipe is for 6 hens which may be a tight
squeeze in some galley ovens, but the recipe divides up easily. If Cornish
Hens are not available where you're cruising, the same recipe works well for
one regular chicken. 6 cloves of garlic, peeled and cut in half 6 lemon wedges 6 bay leaves (if using recipe for one chicken, 2 or 3 bay leaves are fine) 2 tbsp of olive oil 2-3 cloves of crushed or finely minced garlic 1 tsp of dried rosemary (or 2 Tbsp fresh) 1 tsp of dried thyme (or 2 Tbsp fresh) 1 tsp of dried tarragon (or 2 Tbsp fresh) (Or use a combination of any dried or fresh herbs you have available - basil, oregano, coriander, etc. work well too) 1 tsp salt 1/2 tsp pepper Gravy: 1 Tbsp butter or margarine 2 Tbsp flour 1 1/2 cups chicken stock or water plus a chicken bouillion cube Hot sauce, Worchestershire sauce or soy sauce, to taste. Pan juices with fat removed. The night before your meal, place frozen hens or chicken in the icebox or refrigerator to thaw for the next day. When thawed remove neck and giblets. Preheat oven to 400 degrees F or 200 degrees C In the cavity of each hen, place 1 garlic clove which has been peeled and cut in half to release flavor, 1 lemon wedge, and one bay leaf. In a bowl, mix oil, crushed or minced garlic, herbs, salt and pepper. Using a spoon or your finger, gently separate the skin from the breast and thigh of each hen and rub the meat with the herb mixture. Rub any remaining mixture over the skin. Arrange the hens on a baking sheet or use a large disposable aluminum roasting pan for easy clean up. Roast the hens in the preheated oven (400F or 200C) for about 45 minutes or until golden and cooked through. Baste them occasionally. When ready, the juices should run clear when the thigh is pierced with a fork. Also, the joints of the hens or chicken will feel loose if a leg is wiggled. Place the hens on a serving platter and cover with a piece of foil to keep warm. Gravy: Reserve pan juices and transfer to a measuring cup. Remove fat. Combine with chicken stock. In a saucepan (or the aluminum roasting pan), melt butter and add flour to make a "roux" or paste. When hot and bubbly, add chicken stock/pan drippings mixture and whisk until it's hot, thickened, and smooth. Add seasonings to taste. Serve hens with sauce on the side.
Paul and Sheryl Shard
have been cruising aboard their self-built Classic 37 sailboat,
Two-Step, since 1989. They are best-selling authors and
award-winning filmmakers and have cruised 35,000 miles to 24 countries
around the Caribbean and Mediterranean Seas and Atlantic Ocean. Follow
their adventures on SeaRoom. |
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