Roastit Wee Chookie Burdies wae Onion Soss

"The sauce in this recipe is just as good on chicken and turkey as it is on Cornish hens."
 
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Ready In:
1hr 15mins
Ingredients:
18
Yields:
2 delicioso Cornish hens
Serves:
2
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ingredients

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directions

  • ---To Make the Onion Sauce---.
  • Place the butter and onions in a medium-size saucepan, and cook at medium-high heat until the onions are well caramelized (they will have a nice brown, nutty color).
  • Using a fork, add the flour and garlic, incorporating well.
  • Add the bay leaves, vinegar, and Chardonnay.
  • Reduce this liquid by half.
  • Add the chicken stock and reduce again until the sauce is thickened enough to coat the back of a wooden spoon.
  • Remove from the heat and whisk in the remaining spices.
  • Remove the bay leaves.
  • ---To Roast the Hens---.
  • Preheat the oven to 375°F degrees.
  • Prepare a roasting pan by brushing it lightly with olive oil.
  • Rinse the hens well with cold water, both outside and inside.
  • Pat them dry with paper towel and set them aside.
  • Combine all the remaining ingredients in a medium-size bowl and whisk well until the glaze is emulsified.
  • Brush both the inside and outside of the hens heavily with the prepared molasses glaze and place them in the prepared roasting pan.
  • Roast the hens in preheated oven.
  • After 5 minutes, brush the hens again with the remaining glaze.
  • If the glaze seems to be burning on the bottom of the pan, simply pour a small amount of water into the pan.
  • Continue roasting the hens until the internal temperature of the meat has reached 180°F.
  • Check each hen for doneness by placing a fork in the center cavity of the hen and lifting upward.
  • If the juices appear clear, the hens are completely roasted.
  • If the juices appear red or pink, roast for an additional 2-4 minutes.
  • When the juices are clear, remove from the oven and allow hens to rest at room temperature for 2-3 minutes.

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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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