Rock Cornish Hens

Recipe Ingredients

1 tablespoon	15ml	Oil
2		Rock Cornish hens - (abt 1 1/2 lbs ea)
12		Pitted prunes
8		Dried apricots
1/2		Lemon - cut 6 thin slices (small)
1/4 cup	15g / 0.5oz	Finely-minced shallots or onions
2		Celery stalks - finely minced
1 tablespoon	15ml	Finely-minced fresh ginger
1 cup	237ml	Chicken stock or bouillon
1/4 teaspoon	1.3ml	Salt - or to taste
		= (less if using canned stock or bouillon)
1 1/2 lbs	681g / 24oz	Sweet potatoes - (abt 4) - peeled, halved
1 tablespoon	15ml	Grated orange zest
1/4 cup	59ml	Grand Marnier

Recipe Instructions

Heat the oil in the cooker. Brown the hens well on both sides. Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits. Truss the hens and set aside.

In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes. Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.

Place the hens side by side in the sauce. (You may need to put one hen on its side.) Place the sweet potatoes on top.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two.

Transfer the hens to a platter; remove the trussing. Reserve in a warm place. Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3 to 4 minutes. Serve in a sauce boat, pour over the stuffed hens.

This recipe yields 2 to 4 servings

Source:
Cooking Under Pressure by Lorna J. Sass

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