Cooking Tips - How to Make Stewed Chicken and Cornish Game Hens With Cranberry Gravy

Cooking Tips - How to Make Stewed Chicken and Cornish Game Hens With Cranberry Gravy

Stewed Chicken and Cornish Game Hens With Cranberry Gravy

Stewed Chicken Ingredients:

Five pounds stewing chicken, cut up

Boiling water

One large carrot, cut up

One large stalk celery (with leaves), cut up

One thick slice onion

Four sprigs parsley

Six peppercorns

Six whole cloves

One small bay leaf

Two tablespoons

Procedure:

At the outset, you have to wash the chicken and then put it in a large kettle. Following that, you need to add the water so as to nearly cover the chicken. Afterward, you need to add up the carrot, the celery, the onion, the parsley, the peppercorns, the cloves, the bay leaf and the salt. After that, you have to bring this to a boil, and then later you turn down the heat. And then you must cover and simmer it until the chicken becomes tender for about two to three hours. Then later, you cool this.

Moreover, you have to lift out the chicken and then you have to remove the meat in large pieces. You have to discard the bones. Later, you must strain the stock. Later you need to chill this and lift off the fat. Remember, you have to keep the meat, the stock, and the fat refrigerated until you will need it.

Cornish Game Hens with Cranberry Gravy Ingredients:

Eight frozen Cornish game hens, thawed

Salt and pepper

Bay leaves

Garlic cloves

Whole cloves

Eight small thin slices onion

Four slices lemon

Eight small sprigs celery leaves

Eight sprigs parsley

Four slices bacon

Two large onions, quartered

Three cups chicken stock

One fourth cup dry vermouth

Three fourth cup water

One third cup white vinegar

Six whole cloves

One stick cinnamon, broken up

Fourteen ounce can whole cranberry sauce

One-fourth cup cold water

Two tablespoons cornstarch

Procedure:

At the start, you have to heat the oven to four hundred fifty degrees Fahrenheit (or 230 degrees Celsius). Then, you need to have a large shallow roasting pan ready. This should be big enough to hold the eight birds with a little space between. Following that step, you must deeply wash the Cornish hens and dry them very well inside and out with the use of paper toweling. After that you need to thoroughly sprinkle the inside of each with the required salt and the pepper. Next to that, you must add up a small piece of bay leaf, a sliver of garlic, a clove, a slice of onion, half a slice of lemon, a sprig of celery leaves and a sprig of parsley to the inside of each bird. Then, you have to tie the legs and the wings close to the bodies and set the bird in lightly oiled roasting pan.

Furthermore, you need to lay a half strip of bacon over the breast of each bird. And then you have to add the onion quarters, the giblets, the chicken stock and the vermouth to the Rachael Ray pan. Next to that, you need to roast for about five minutes, at four hundred fifty degrees Fahrenheit (or 230degrees Celsius). Later, you have to turn the heat to three hundred fifty degrees Fahrenheit (or 175 degrees Celsius) and then you continue roasting it until the birds become very tender. You do this for about forty five minutes. Remember to baste this occasionally and then you have to remove the bacon for the last fifteen minutes cooking.

Moreover, you heat the three-fourth cup (180ml) water, the vinegar, the six cloves and the cinnamon in a saucepan until the liquid is boiling while the birds are being cooked. Then you turn down the heat and then simmer this for another ten minutes. Following that, you have to strain it and then you return the liquid to the saucepan. Afterward, you add up the cranberry sauce and then heat this and stir it continually until it is well blended. You have to set this aside for the gravy.

And finally, you have to put the cooked birds on a large hot platter and set it in warm oven. Then you strain the cooking stock into a large measuring cup and add up water, if necessary, to make the three cups (750ml) liquid. Afterward, you need to put this liquid into a saucepan and bring it to a boil. Later, you combine the one-fourth cup (60ml) cold water and the cornstarch in a small jar with a tight lid and then shake this together until it is well blended. Following that, you must stir it into the boiling liquid gradually and cook this until it is thick and clear. Keep on stirring this. Finally, you must taste and add the salt and the pepper, if desired. Then, you stir in the spiced cranberry and heat this well. Serve this as gravy. Enjoy eating!

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