Chesapeake b & b liqueur cornish hen recipe
Chesapeake B & B Liqueur Cornish Hen recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 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
- 2 Tablespoons B & B Liqueur
- 2 ounces veal demi-glace
- 1 cup cream
- salt & pepper to taste
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.
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