ROAST CORNISH GAME HEN & JERUSALEM ARTICHOK

      Title: ROAST CORNISH GAME HEN & JERUSALEM ARTICHOK
  Categories: Miamiherald, Meat/poul
       Yield: 4 Servings
  
       4    Cornish game hens; wing tips
            -removed
      20    Shallots; peeled and trimmed
       1 lb Jerusalem artichokes; peeled
     1/4 c  Olive oil
            Kosher salt
            Freshly ground black pepper
       2 tb Red wine, red wine vinegar
            -or stock
       2    To 3 tomatoes; cored and
            -coarsely  chopped
     1/2 c  Drained medium green olives
  
   Place rack in center of oven.  Heat oven to 500 degrees F. PLace the
   hens, breast sides up, in a 14-by-12-by-2-inch roasting pan. Put 20
   shallots in the cavity of each hen.  Arrange the remaining shallots
   and the Jerusalem artichokes in the pan so that they touch as little
   as possible. Rub the oil over the hens, shallots and Jerusalem
   artichokes and the pan. Sprinkle salt and pepper pver everything.
   Roast for 8 minutes. Move hens around and turn vegetables with a
   wooden spatula so they won't stick. Roast 7 - 12 minutes more, or
   until juices run clear. Remove hens and vegetables to a serving
   platter or individual plates. Tilt the pan and remove any grease. Put
   pan over low heat, add the wine and tomatoes, and cook 1 minute. Add
   olives and cook 2 minutes over high heat, scraping any crisp bits
   with a wooden spoon. Taste for salt and pepper.  Put warm sauce over
   heans and serve.
   
   Nutritional info per serving: 621 cal; 51g pro, 36g carb, 32g
   fat(45%), 3g fiber, 159mg chol, 734mg sodium
   
   Source: Roasting: A Simple Art by Barbara Kafka (Morrow) Miami Herald,
   1/4/96 formatted by Lisa Crawford
[ add our full cookbook to your website ] [ Search The Cookbook ]