Chesapeake b & b liqueur cornish hen recipe

Chesapeake B & B Liqueur Cornish Hen recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Chesapeake B&B Liqueur Cornish Hen recipe is a delightful and unique dish that combines the rich flavors of Chesapeake Bay with tender Cornish hen. This recipe is perfect for special occasions or when you want to impress your guests with a sophisticated and delicious meal. The infusion of liqueur adds a luxurious touch to the dish, enhancing the flavors and creating a memorable dining experience. With a perfect balance of sweetness and savory notes, this recipe is sure to become a favorite.

Keywords: Chesapeake Bay, liqueur, Cornish hen, recipe, special occasions.

Chesapeake b & b liqueur cornish hen recipe details

Chesapeake b & b liqueur cornish hen recipe, recipe Rating: 4.7
Number of votes:127

Ingredients

4 Tablespoons olive oil

1 celery stalk, minced

1 medium-sized onion, minced

12 ounces flaked crabmeat, shell removed

2 Tablespoons bread crumbs

4 de-boned Cornish hens, about 1 pound each

salt and pepper to taste

4 Tablespoon B & B Liqueur

3 Tablespoons all-purpose flour

2 Tablespoons butter (1/4 stick)

1 Tablespoons Old Bay seasoning

8 medium shallots, peeled and left whole

Sauce:

2 Tablespoons B & B Liqueur

2 ounces veal demi-glace

1 cup cream

salt & pepper to taste

Instructions:

Preheat oven to 350 degrees F. In 10-inch skillet over medium heat, heat 1 tablespoon olive oil until very hot. Add celery and onion and cook until just tender/ crisp. Remove from heat and stir in crabmeat and bread crumbs.

Season cavity of hen with salt and pepper and sprinkle each hen cavity with 1 teaspoon B & B Liqueur. Divide crabmeat mixture into equal parts, stuff into each hen and truss for roasting. Lightly dust each hen with four. In large oven-proof skillet over medium-high heat, heat remaining 3 Tablespoons olive oil. Place hens in skillet and brown lightly. Drain all but 2 Tablespoons oil; add whole shallots and bake for 25 to 35 minutes until juices run clear when hens are pierced with a fork; keep warm while making sauce.

Remove hens from skillet; reserve juices (skim any fat you can and discard). Increase heat to high; add B & B Liqueur to the pan juices and reduce by 1/2. Add cream, reduce to slightly thicken. Add demi-glace. Place shallots in sauce to reheat, add salt and pepper to taste.

To serve, place a hen on each of four heated plates, make a line of sauce on each side of hen, and place shallot on each line.

Serves:4