Rock Cornish Game Hens In Raspberry Sauce

• 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

1. Clean birds and pat dry.
2. 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.
3. Arrange birds, breast up and slightly apart, on a rack in a 12 X 17" roasting pan.
4. 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).
5. Remove birds to a platter; if needed, keep warm in a 150u0b0F oven up to 30 minutes. Reserve roasting juices.
6. Make sauce: Add to your frying pan sugar and 1 tablespoon vinegar.
7. Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes.
8. While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes.
9. Add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes.
10. Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste.
11. Pour sauce over the birds and serve.

cornish hens, salad oil, sugar, raspberry vinegar, chicken broth, cornstarch, water, unsweetened raspberry, brandy, lemon juice, salt, white pepper

Taken from www.food.com/recipe/rock-cornish-game-hens-in-raspberry-sauce-212989 (may not work)