Roasted Cornish Hens
6 Servings


1-3/4 cups chicken broth
14 ounces turnips, peeled & cut into 1/2-inch cubes
14 ounces large yukon gold potatos
1 (7 ounces) golden delicious apple, peeled & cut into 1/2-inch cubes
1/2 tsp marjoram
1/4 tsp thyme
1/4 tsp grated nutmeg
1/8 tsp rosemary
1 tsp salt
1 tsp margarine or butter, unsalted
3 (1 Lb) Cornish game hens
2 tbsp clarified butter
1/4 cup Calvados, Applejack OR Brandy
1/2 cup unsweetened apple juice
Red and green Skinned apple wedges
Watercress


Combine 1 cup broth with next 7 ingredients in heavy medium saucepan. Cover & simmer until turnips & apple are tender, about 30 minutes. Drain off any liquid and reserve. Halve potatoes and scoop flesh into saucepan with turnip mixture. Mash to lumpy texture. Mix in 1 teaspoon margarine or butter, salt and pepper. Cool completely. Maintain oven at 425 degrees F. Stuff turnip mixture into cavities of hens. Skewer and lace closed. Truss hens to hold shape. Heat clarified butter in large heavy skillet over high heat. Pat hens dry. Add to skillet and brown on all sides, 6 to 8 minutes. Transfer hens to platter. Pour Calvados into skillet. Boil until reduced to rich brown glaze, scraping up any browned bits, about 20 seconds. Mix in remaining 3/4 cup broth, apple juice and any liquid reserved from turnips. Boil until thickened slightly, 4 to 5 minutes. Return hens to skillet, breast side up. Baste generously with pan liquid. Bake until hens are tender when pierced with fork, basting every 10 minutes , about 30 minutes total.