Stewed Chicken Ingredients:

Five pounds of stewed chicken, cut up

Boiling water

1 large carrot, chopped

1 large celery stalk (with leaves), chopped

One thick sliced ​​onion

four sprigs of parsley

six peppercorns

six whole teeth

A small bay leaf

Two spoons

Procedure:

At first, you have to wash the chicken and then put it in a big pot. After that you need to add the water to almost cover the chicken. Then add the carrot, celery, onion, parsley, peppercorns, cloves, bay leaf and salt. After that, you have to bring this to a boil, and then you turn the heat down. And then you need to cover and cook on low heat until the chicken softens for about two to three hours. Then later cool this down.

Also, you have to lift the chicken and then you have to remove the meat in large chunks. You have to discard the bones. Later, you must strain the broth. Later you need to cool this down and skim off the fat. Remember, you need to keep meat, broth, and fat refrigerated until you need them.

Cornish Hens with Cranberry Sauce Ingredients:

Eight frozen Cornish hens, thawed

salt and pepper

bay leaves

Garlic cloves

whole cloves

Eight small, thin slices of onion

four lemon slices

Eight small sprigs of celery leaves

eight sprigs of parsley

four slices of bacon

Two large onions, quartered

Three cups of chicken broth

A quarter cup of dry vermouth

Three quarters of a cup of water

One third cup of white vinegar

six whole teeth

1 cinnamon stick, broken

Fourteen ounce can whole cranberry sauce

A quarter cup of cold water

Two tablespoons of cornstarch

Procedure:

At first, you need to heat the oven to four hundred and fifty degrees Fahrenheit (or 230 degrees Celsius). Next, you should have a large, shallow roasting pan ready. This should be big enough to hold all eight birds with a little space between them. After that step you should thoroughly wash the Cornish hens and dry them very well inside and out with the use of paper towels. After that you need to sprinkle the inside of each well with the required salt and pepper. Along with that, you should add a small piece of bay leaf, a slice of garlic, a clove, a slice of onion, half a lemon slice, a sprig of celery leaves, and a sprig of parsley to the inside of each bird. . Then you need to tie the legs and wings close to the bodies and place the bird in a lightly oiled roasting pan.

Also, you should place a half strip of bacon on top of each bird’s breast. And then you have to add the onion quarters, the innards, the chicken broth and the vermouth to the Rachael Ray skillet. On top of that, you should roast for about five minutes, at four hundred and fifty degrees Fahrenheit (or 230 degrees Celsius). Then, you have to raise the heat to 350 degrees Fahrenheit (or 175 degrees Celsius) and then continue roasting until the birds are very tender. You do this for about forty-five minutes. Remember to baste this from time to time and then you have to remove the bacon for the last fifteen minutes of cooking.

In addition, the three quarters of a cup (180ml) of water, the vinegar, the six cloves and the cinnamon are heated in a saucepan until the liquid boils while the birds are cooked. Then you lower the heat and then simmer it for another ten minutes. Following that, you have to strain it and then return the liquid to the saucepan. Next, you add the cranberry sauce and then heat and stir continuously until well blended. You have to put this aside for gravity.

And finally, you have to put the cooked birds on a big hot plate and put it in the warm oven. Then strain the cooking broth into a large measuring cup, adding water, if necessary, to make three cups (750ml) runny. Then you need to put this liquid in a saucepan and bring to a boil. Next, combine a quarter cup (60 ml) of cold water and the cornstarch in a small jar with a tight-fitting lid, then shake until well mixed. After that, you need to stir it into the boiling liquid gradually and cook it until thick and clear. Keep removing this. Finally, you should taste and add salt and pepper, if desired. Then, you add the cranberry spice and heat it well. Serve this as gravity. Enjoy eating!