Recipe - Blasted Cornish Hen And Potatoes

1 Cornish Hen; (about 1 pound)
1 Lemon wedge
4 small Red potatoes; halved
4 lg Shallots; peeled
2 lg Garlic cloves; peeled
1 tablespoon Olive oil
2 teaspoon Dried rosemary
One fourth cup Dry white wine or dry white
Vermouth
One half cup Chicken stock
1 tablespoon Butter

Preheat oven to 500 degrees. Season the hen inside and out with salt
and pepper and stuff with lemon wedge. Arrange in small roasting pan
(don't truss!). In a bowl, toss the potatoes, shallots and garlic
with the oil. Add the potatoes to the pan and roast the hen for 8
minutes. Add the shallots and garlic and roast for 7 minutes more or
until the hen is cooked through. Transfer the hen, potatoes and
shallots to a platter to rest and put the roasting pan on top of the
stove. Add the rosemary and cook over low heat for 1 minute. Deglaze
the pan with the wine. Add the chicken stock and simmer until reduced
by half. Whisk in the butter and transfer mixture to a blender and
blend (the garlic will thicken the sauce).

Add any juices that have accumulated on hen platter. Pour sauce over
hen and serve with the vegetables.

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9272

Converted by MM_Buster v2.0l.