Rock Cornish Game Hens In Raspberry Sauce - cooking recipe

Ingredients

8 (1 1/4 lb) Cornish hens
2 -3 tablespoons salad oil
1/3 cup sugar
1/2 cup raspberry vinegar
2 cups chicken broth
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1 cup unsweetened raspberry
2 tablespoons brandy
2 tablespoons lemon juice
salt
white pepper

Preparation

Clean birds and pat dry.
Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not over-crowd), and brown all over, about 5 minutes per bird; add oil as needed.
Arrange birds, breast up and slightly apart, on a rack in a 12 X 17\" roasting pan.
Roast birds at 375 F oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hours (internal temp should be 165 degrees).
Remove birds to a platter; if needed, keep warm in a 150\u00b0F oven up to 30 minutes. Reserve roasting juices.
Make sauce: Add to your frying pan sugar and 1 tablespoon vinegar.
Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes.
While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes.
Add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes.
Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste.
Pour sauce over the birds and serve.