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Categories:Viewed: 16 - Published at: 9 years ago
Ingredients
- 2 1 3/4-pound Cornish game hens, halved
- 8 fresh sage leaves
- 2/3 cup dry white wine
- 3 tablespoons crab apple jelly
- 3 tablespoons chopped shallots
- 2 tablespoons chopped fresh sage
Method
- Preheat oven to 450F.
- Starting at neck end of hens, slide fingers between skin and breasts to loosen skin.
- Place 2 sage leaves under skin of each breast half.
- Sprinkle hens with salt and pepper.
- Transfer hens, skin side up, to medium roasting pan.
- Roast hens 15 minutes.
- Meanwhile, simmer 1/3 cup wine, jelly, and shallots in heavy small saucepan until glaze is slightly thickened, about 6 minutes.
- Stir in chopped sage.
- Brush half of glaze on roasted hens.
- Roast hens 5 minutes more.
- Brush with remaining glaze.
- Roast until hens are cooked through and glaze is bubbling, about 5 minutes longer.
- Transfer to platter.
- Spoon off fat from juices in pan.
- Place roasting pan directly atop 2 burners over medium heat.
- Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes.
- Season sauce with salt and pepper.
- Spoon over hens.
