Stir up the sauce the day before; start baking the hens shortly before guests are to arrive. Then enjoy the company and a glass of wine with them while the entr?e roasts.
- 2/3 cup coarsely chopped onion
- 2/3 cup coarsely chopped celery
- 2/3 cup coarsely chopped carrot
- 1/4 cup raisins
- 1/4 cup water
- 1 tsp. instant chicken bouillon granules
- 1/8 tsp. pepper
- 1 cup coarsely chopped cooking apple, unpeeled, such as Jonathan or Rome Beauty
- Two 1- to 1-1/2-lb. Cornish game hems, halved lengthwise
- 1/4 cup sliced almonds, roasted
- Apple-Brandy Sauce*
1. Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple.
2. Spoon stuffing into 4 mounds on the bottom of a greased 13x9x2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour.
3. Uncover hens; brush with some of the Apple-Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more or until hens are tender and no longer pink, brushing once or twice with more sauce.
*Apple-Brandy Sauce: In a small saucepan combine 1 cup apple juice, 4 tsp. cornstarch, 1 Tbsp. brown sugar, and 1/4 tsp. ground cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in 4 tsp. brandy, if desired. Set aside. (Sauce can be made the day before without the brandy. Cover; chill. Stir in brandy, if desired, before using sauce.)
Nutrition facts per serving with sauce: 439 cal., 16 g total fat (0 g sat. fat), 89 mg chol., 266 mg sodium, 32 g carbo., 4 g fiber, 44 g pro. Daily Value: 81% vit. A, 11% vit. C, 7% calcium, and 7% iron.