Rock Cornish Game Hens In Raspberry Sauce

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 8 (1 1/4 lb) cornish hens
• 2 -3 tablespoons salad oil
• 1/3 cup sugar
• 1/2 cup raspberry vinegar
• 2 cups chicken broth
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water
• 1 cup unsweetened raspberry
• 2 tablespoons
• 2 tablespoons lemon juice
• salt
• white pepper

Recipe

• 1 clean birds and pat dry.
• 2 pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. add birds, a few at a time (do not over-crowd), and brown all over, about 5 minutes per bird; add oil as needed.
• 3 arrange birds, breast up and slightly apart, on a rack in a 12 x 17" roasting pan.
• 4 roast birds at 375 f oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hours (internal temp should be 165 degrees).
• 5 remove birds to a platter; if needed, keep warm in a 150°f oven up to 30 minutes. reserve roasting juices.
• 6 make sauce: add to your frying pan sugar and 1 tablespoon vinegar.
• 7 cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes.
• 8 while stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes.
• 9 add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes.
• 10 mix cornstarch and water; stir into sauce. stir until boiling. add raspberries, , lemon juice, and salt and pepper to taste.
• 11 pour sauce over the birds and serve.