Ingredientes para Cornish Game Hens With Double Cranberry And Thyme Sauce
- 3 tablespoons (42g) unsalted butter
- Golden Brown Sugar
- Fresh Thyme
- Cornish Hens
- All Purpose Flour
- Low Sodium Chicken Broth
- White Grape Juice
- Frozen Cranberry Juice Concentrate
- Dried Sweetened Cranberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cornish Game Hens With Double Cranberry And Thyme Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Cornish Game Hens With Double Cranberry And Thyme Sauce
- Preheat oven to 450°F (232°C).
- In a small bowl, cream together 2 tablespoons (28g) of butter, 1 tablespoon (12g) granulated sugar, and 2 teaspoons of fresh thyme leaves.
- Season the Cornish hen halves generously with salt and freshly ground black pepper.
- Spread half of the butter-sugar-thyme mixture evenly over the skin of each hen half.
- Heat a large nonstick skillet over medium-high heat.
- Place the hen halves, skin-side down, in the hot skillet.
- Sear until the skin is deeply golden brown and crispy, about 4 minutes per side.
- Flip the hens, skin-side up, and sear for 1 minute.
- Remove the hens from the skillet and set aside.
- Transfer the hen halves, skin-side up, to a small rimmed baking sheet.
- In the same skillet, melt the remaining 1 tablespoon (14g) of butter over medium heat.
- Whisk in 1/2 tablespoon (7g) of all-purpose flour until smooth.
- Gradually whisk in 1 cup (240ml) of chicken broth, 1/2 cup (120ml) of grape juice, 1/4 cup (60ml) of cranberry sauce concentrate, and the remaining 1 teaspoon of fresh thyme leaves.
- Bring the mixture to a boil, then reduce heat and simmer, whisking frequently, until the sauce has reduced to about 3/4 cup (180ml), about 7-10 minutes.
- Stir in 1/2 cup (70g) fresh or frozen cranberries.
- Simmer for another 2 minutes, or until the sauce thickens and coats the back of a spoon.
- Season the sauce with salt and pepper to taste.
- Roast the hen halves in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
- Serve the roasted Cornish hen halves topped generously with the cranberry-thyme sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
275g
Fat
70g
Carbs
26g
