Chicken Recipes

POT ROAST ROCK CORNISH HENS

An incredibly simple dish that looks and tastes extra special.

INGREDIENTS
8 baby carrots
2 small zucchini, cut into chunks
8 small new potatoes
2 1/2 cups homemade or canned chicken stock
2/3 cup dry white wine
1 bayleaf
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 tablespoon butter, softened
1 tablespoon all-purpose flour
salt and black pepper
fresh herbs, to garnish
1 tablespoon olive oil
1 onion, sliced
1 large garlic clove, sliced
1/2 cup diced lightly smoked bacon
2 fresh Rock Cornish hens, just under
1 pound each
2 tablespoons melted butter
2 baby celery hearts, each cut into 4 pieces

SERVES 4

1. Preheat the oven to 375°F. Heat the olive oil in a large flameproof casserole and add the onion, garlic and bacon. Sauté for 5—6 minutes, until the onion has softened.

2. Brush the birds with a little melted butter and season well. Lay birds on top of the onion mixture with the vegetables around. Add the chicken stock, wine and herbs.

3. Cover, bake for 20 minutes, ithen remove the lid and brush the birds with the remaining melted butter. Bake for another 25—30 minutes, until golden.

4. Transfer the birds to a warmed serving platter and cut each in half with poultry shears or scissors. Remove the vegetables with a slotted spoon and arrange them around the birds. Cover with foil and keep warm.

5. Discard the herbs from the pan juices. In a bowl, mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened. Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.