Cornish Game Hens with Saffron, Olives, and Lemon Confit
Recipe courtesy Zitoune Restaurant, New York, NY Chef Alain Bennouna
Show: Follow That Food
Episode: Follow That Saffron
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- Recipe categories: Vegetables, Olive, Fruit, Lemon, Game, Poultry, Chicken,
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Total Reviews: 3
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By abrasrose_12990183
Los Angeles, 43
on July 09, 2010
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I read the previous reviews so I knew to substitue for the water. I used a mixture of grapefruit juice (lemon would be fine, chicken stock, and white wine, which I cooked down while the birds were baking. Since the 45 minute baking time seemed short, I upped the temperature to 400 degrees. I also cooked the birds upside down for the first 30 minutes before turning them breast side up. The meat was jucy and perfectly done. I served them over couscous.
By jedthompson_129...
fort lauderdale, 48
on June 28, 2010
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Substitute the water with one cup of chicken stock and one cup dry white wine and enjoy!
By cribari_3474052
las vegas, NV
on June 20, 2007
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I use foodnetwork.com recipes all of the time, at least twice a month sometimes much more. I used this one last night and I have never had an experience where the recipe has been this "off". Primarily, if you cook the 10 min. simmer then 15 baking, your birds are still raw. In addition, 1/2 cup oil w/ 2 cups water gives you a hot oil sauce, not too exciting! I was able to turn the birds over to convection at 425 and rescue the onions from the oil for an okay cornish game dish.