Roastit Wee Chookie Burdies Wae Onion Soss

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 cornish hens
• 1/2 cup treacle or 1/2 cup molasses
• 1/4 cup red onion, minced
• 5 fresh sage leaves, finely chopped
• 4 fluid ounces olive oil
• 1 teaspoon fresh ground black pepper
• 1 tablespoon salt, to taste (optional)
• 1/2 cup yellow onions or 1/2 cup shallot, diced
• 2 bay leaves
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon wine vinegar
• 4 fluid ounces chardonnay wine
• 6 fluid ounces low sodium chicken broth
• 1 pinch ground cloves
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 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.