Roast Cornish Hens With Red Chili
By: Batya
Published: Tuesday, May 17, 2011 - 8:25pm

Ingredients




1 ¼- lb. Cornish game hens
1 cup chicken broth
3/4 stick (6 Tbsp.) unsalted buttercut into 6 pieces and softened
2 tablespoons flour
Salt and pepper
6 ” long dried red chili peppers, torn into pieces (discard stems& seeds; wear rub

Preparation

1 Rinse hens; pat dry and season with salt and pepper. 2 Truss hens with kitchen string and rub each hen with 1 Tbsp. of the butter.  

 3 Roast on a rack in a large roasting pan in upper third of a preheated 450F oven, basting with pan juices every 10 minutes for 35-40 minutes, or until juices run clear when fleshy part of a thigh is pricked with a skewer.

 4 While hens are roasting, in a saucepan combine peppers, stock and 1 ½ cups water and bring to boil. 5 Simmer 20 minutes and let cool.
 6 Transfer to a blender and puree until smooth.

 7 Transfer hens to a cutting board; let stand for 10 minutes and discard the string.
 8 Meanwhile, skim all but 2 Tablespoons of fate from pan; add flour to the pan and cook this roux over moderately-low heat, whisking for 3 minutes.

 9 Add the chili puree in a stream, whisking , and simmer 5 minutes.

 10 Season with salt and pepper, and transfer to a heated sauceboat or bowl.