Cornish Hens with Raisin-Rice Pilaf
Submitted by jus4fun283
Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minSkinless, lean, and still bursting with flavor. These Cornish hens prove you don’t need crispy skin to make a memorable bird.
The halved hens roast on a rack while getting basted every 15 minutes with a brandy, apple juice, and paprika wash that keeps the meat moist and adds a warm, fruity depth. Underneath, a wild rice pilaf studded with brandy-plumped raisins, diced carrots, and celery brings a touch of sweetness and crunch to every forkful.
It’s a lighter take on a classic holiday or dinner party bird, but nothing about the flavor feels like a compromise.
Chef Tips
- Remove the skin before roasting for a leaner dish, but baste faithfully. Without the skin’s fat barrier, the meat dries out fast.
- Soak the raisins in the brandy ahead of time. Even 30 minutes makes them plump and boozy, which gives the pilaf real personality.
- Garnish with carrot curls and celery leaves for a restaurant-style presentation that takes two extra minutes.
- Leftover hen meat shreds beautifully into the pilaf for next-day lunch.
Ingredients
Directions
Remove giblets from hens; discard.
Rinse hens under cold, running water and pat dry.
Remove skin and trim excess fat.
Split hens in half lengthwise.
Place hens, meaty side up on a rack in a roasting pan.
Combine brandy, apple juice, paprika in a bowl.
Stir well.
Brush hens with mixture.
Bake at 350℉ (180℃) F for 1 hour or until juices run clear, basting every 15 minutes.
Serve with rasin-rice pilaf.
Garnish with carrot curls and strips.
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