Total Steps
10
Ingredients
6
Tools Needed
9
Related Article
http://www.michellesrecipeplace.com/node/382Ingredients
- Cornish game hens (1 1/4 lb each)
- 1 cup chicken broth
- 3/4 stick unsalted butter (cut into 6 pieces and softened)
- 2 tablespoons flour
- Salt and pepper
- 6 dried red chili peppers (6 inches long, torn into pieces)
Instructions
Step 1
Rinse hens; pat dry and season with salt and pepper.
Step 2
Truss hens with kitchen string and rub each hen with 1 tablespoon of the butter.
Step 3
Roast on a rack in a large roasting pan in the upper third of a preheated 450F oven, basting with pan juices every 10 minutes for 35-40 minutes, or until juices run clear when the fleshy part of a thigh is pricked with a skewer.
Step 4
While hens are roasting, in a saucepan combine peppers, stock and 1 1/2 cups water and bring to boil.
Step 5
Simmer 20 minutes and let cool.
Step 6
Transfer to a blender and puree until smooth.
Step 7
Transfer hens to a cutting board; let stand for 10 minutes and discard the string.
Step 8
Meanwhile, skim all but 2 tablespoons of fat from the pan; add flour to the pan and cook this roux over moderately-low heat, whisking for 3 minutes.
Step 9
Add the chili puree in a stream, whisking, and simmer 5 minutes.
Step 10
Season with salt and pepper, and transfer to a heated sauceboat or bowl.