Rock Cornish Hens with Currant Sauce

Title: Rock Cornish Hens with Currant Sauce

Category: Poultry

Cuisine: American

Source: The Good Housekeeping Cookbook, (c) 1973, p. 198-199

Servings: 4

Ingredients

• 4 1-pound Rock Cornish hens
• 2 cups seasoned croutons
• 1/2 cup wheat germ
• 1/2 cup finely chopped celery and leaves
• 1/2 cup chicken broth
• 1/3 cup butter or margarine, melted
• 1 teaspoon sugar
• 1 teaspoon salt
• Currant-Raisin Sauce
  • 10-ounce jar red currant jelly
  • 1/2 cup golden raisins
  • 1/4 cup butter or margarine
  • 2 teaspoons lemon juice
  • 1/4 teaspoon allspice
• 16-ounce jar spiced crabapples, drained, for garnish

Instructions

ABOUT 1.5 HOURS BEFORE SERVING:

Preheat oven to 375F. Remove giblets and necks from hens. (Use for broth if you like.) Rinse and drain hens well. Tuck neck skin under wings to secure it.

In large bowl, combine croutons, wheat germ, celery, chicken broth, 2 tablespoons melted butter or margarine, sugar and salt.

Lightly spoon mixture into hens. With string, tie legs and tail of each hen together.

Brush hens generously with some of melted butter or margarine. Place hens, breast side up, on rack in open roasting pan. Roast, brushing occasionally with melted butter or margarine, 1 hour or until a leg can be moved easily up and down.

Prepare Currant-Raisin sauce by placing all sauce ingredients into 1.5 quart saucepan and cooking over medium-low hear, stirring occasionally, until mixture is well-blended, about 10 minutes.

During last 15 minutes of roasting, brush hens generously with some of sauce; finish roasting. Serve hens garnished with crabapples. Pass remaining sauce.