GRUFFHOUSE RECIPES: Cranberry-Orange Glazed Poultry


A holiday meal isn't as good without the proper recipe. Sadly, I couldn't find my copy so I had scramble this week. And wouldn't you know it, but Hummingbird had it copied on one of her forums. Salvation all the way from Germany.

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Cranberry-Orange Glazed Poultry

This is a Giada De Laurentiis recipe that circulates through the Fam.We've used it not only for turkey, but on chicken, Cornish game hens, and duck as well. We boil the unused bones/meat with celery and carrot tops and onion cores (the stuff you usually throw away), and freeze the broth (in ice cube form) for soups or anywhere that asks for a small amount of chicken stock.  Because the turkey is cut up beforehand, you don't have to worry about a large roaster or roasting pan taking up valuable space.

Total Time: 3 hr 35 min (for full sized turkey)5
Prep: 1 hr
Inactive: 35 min
Cook: 2 hr
Yield: 6 servings
Level: Intermediate


Ingredients


One 11-pound turkey, cut into 6 pieces (or whatever bird floats your boat)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cranberry Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish

Special equipment: instant-read thermometer

Cranberry Orange Glaze:
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/2 cup frozen orange juice concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


Directions

Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.

Rinse the poultry pieces and pat very dry with paper towels. Brush the poultry all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes. (NOTE: I split game hens in half rather than parse the tiny parts.)

Remove the poultry from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the poultry, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.

Transfer the poultry to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.

Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.

Slice the poultry and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.

Cranberry Orange Glaze:

In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper. Yield: about 1 1/4 cups.



Recipe courtesy of Giada De Laurentiis and the Hummingbird. Its at Food Network, of course.


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So what is a Cornish game hen?

Cornish game hen is neither Cornish nor necessarily a hen

Wikipedia gives a bit of insight. Cornish game hen (also Rock Cornish game hen) is the USDA-approved name for variety of broiler chicken, produced from a cross between the Cornish and White Plymouth Rock chicken breeds, that is served young and immature, weighing no more than two pounds (900 g) ready to cook.

Basically, you pay more for baby birds. You might get a hen or a cock. Wash/clean them as you would any chicken.

 


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