Spice-Rubbed Cornish Hens With Haroseth Stuffing And Sherry Jus
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Ground Allspice2 tsps
Cinnamon1 tsp
Ground Cumin1 tsp
Sweet Paprika1 cup
Extra-Virgin Olive Oil1 cup
Sherry (medium-dry)1 cup
WaterDirections:
1
Preheat oven to 450°F with rack in middle
2
Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl
3
Pat hens dry and stuff cavity of each with 1/3 cup haroseth
4
Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers)
5
Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string
6
Roast hens 20 minutes, then brush with pan drippings
7
Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total)
8
Transfer hens to a cutting board
9
Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes
10
Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside)
11
Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes
12
Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator)
13
Serve hens, halved if desired, with sauce on the side
14
Preheat oven to 450°F with rack in middle
15
Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl
16
Pat hens dry and stuff cavity of each with 1/3 cup haroseth
17
Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers)
18
Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string
19
Roast hens 20 minutes, then brush with pan drippings
20
Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total)
21
Transfer hens to a cutting board
22
Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes
23
Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside)
24
Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes
25
Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator)
26
Serve hens, halved if desired, with sauce on the side
27
What to drink: Yarden Galilee Cabernet Sauvignon '05 Yarden Galilee Cabernet Sauvignon '05