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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ---To Make the Onion Sauce---. | 2. Place the butter and onions in a medium-size saucepan, and cook at medium-high heat until the onions are well caramelized (they will have a nice brown, nutty color). | 3. Using a fork, add the flour and garlic, incorporating well. | 4. Add the bay leaves, vinegar, and Chardonnay. | 5. Reduce this liquid by half. | 6. Add the chicken stock and reduce again until the sauce is thickened enough to coat the back of a wooden spoon. | 7. Remove from the heat and whisk in the remaining spices. | 8. Remove the bay leaves. | 9. ---To Roast the Hens---. | 10. Preheat the oven to 375°F degrees. | 11. Prepare a roasting pan by brushing it lightly with olive oil. | 12. Rinse the hens well with cold water, both outside and inside. | 13. Pat them dry with paper towel and set them aside. | 14. Combine all the remaining ingredients in a medium-size bowl and whisk well until the glaze is emulsified. | 15. Brush both the inside and outside of the hens heavily with the prepared molasses glaze and place them in the prepared roasting pan. | 16. Roast the hens in preheated oven. | 17. After 5 minutes, brush the hens again with the remaining glaze. | 18. If the glaze seems to be burning on the bottom of the pan, simply pour a small amount of water into the pan. | 19. Continue roasting the hens until the internal temperature of the meat has reached 180°F. | 20. Check each hen for doneness by placing a fork in the center cavity of the hen and lifting upward. | 21. If the juices appear clear, the hens are completely roasted. | 22. If the juices appear red or pink, roast for an additional 2-4 minutes. | 23. When the juices are clear, remove from the oven and allow hens to rest at room temperature for 2-3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornish hen	2			-	-	-	-
treacle	1/2	cup		-	-	-	-
red onion	1/4	cup	minced	16.0	3.736	0.44	0.04
sage leaf	5		chopped	-	-	-	-
olive oil	4	fluid		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt	1	tablespoon		-	-	-	-
yellow onion	1/2	cup	diced	16.0	3.736	0.44	0.04
bay leaf	2			-	-	-	-
purpose flour	1	tablespoon		-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
white wine vinegar	1	tablespoon		-	-	-	-
chardonnay wine	4	fluid		-	-	-	-
chicken broth	6	fluid	low sodium	-	-	-	-
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171
salt				-	-	-	-
black pepper			ground	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.