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TwitThisStore-bought apricot preserves, used here, work well; just be sure to buy the best you can find. A kitchen syringe is a useful tool for injecting the hens with a flavorful mixture of broth, butter, and tequila. The result is a moist and succulent dish.
You Will Need
3 cups chicken broth, or more as needed
2 tablespoons unsalted butter, melted
4 tablespoons golden tequila
Two 2-pound Cornish game hens, thawed if frozen
3 California chiles, stemmed and seeded
1/2 apricot preserves
Salt and freshly ground black pepper
Fresh apricot halves, for garnish
What to Do
1. Preheat the oven to 350°F
2. Mix 1/2 cup of the chicken broth, of the melted butter, and 2 tablespoons of the tequila in a small glass bowl. Using a kitchen syringe, inject the mixtrue all over the hens, about 1/2 inch deep into the flesh. (If the butter in the mixture solidifies, warm it in a microwave.
3. Put the chiles and 2 cups of the broth in a small saucepan, and bring to a boil over high heat. Remove the pan from the heat. Let stand for 5 minutes to soften the chiles. Then transfer the mixture to a blender and puree until smooth. Strain the chile mixture into a small bow, pressing on the sieve to extract as much liquid as possible. Discard whatever is left in the sieve.
4. Mix 1/4 cup of the preserves and 1/4 cup of the chile mixture in a medium bowl. Season heavily with salt and pepper. Rub the mixture all over the hens, working some of it between the skin and the breast. Put the hens on a rack in a large roasting pan. Add the remaining 1/2 cup broth to the roasting pan.
5. Roast, basting with the pan drippings every 20 minutes, for 1 hour, or until a thermometer inserted into a thigh registers 160°F. Add more broth id the juices begin to dry out.
6. Transfer the hens to a platter. Strain the pan juices into a medium saucepan. Add the remaining 2 tablespoons tequila, 1/2 cup apricot preserves, and chile mixture. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, or until the sauce thickens slightly. Season with alt and pepper to taste. Pour the sauce over the hens, garnish the platter with fresh apricot halves, and serve.
Serves 4
From Fresh Mexico: 100 Simple Recipes for True Mexican Flavor, By Marcela Valladolid
Learn more about Marcela and read her blog at < ahref="http://chefmarcela.com/" target="_blank">chefmarcela.com
See More Holiday Recipes from TV Chefs
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