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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Game Hens in Apricot, Tequila & California Chile Sauce   
    Categories: Poultry, Fruits, Booze, Chilies   
         Yield: 4 Servings   
       
         3 c  Chicken broth; more as   
              - needed, divided use   
         2 tb Unsalted butter; melted   
         4 tb Golden tequila *   
         2    (2 lb ea) Cornish game hens;   
              - thawed if frozen   
         3    California chilies; stemmed,   
              - seeded   
       1/2 c  Apricot preserves   
              Salt & fresh ground pepper   
              Fresh apricot halves; to   
              - garnish   
       
     Preheat the oven to 350øF/175øC.   
        
     Mix 1/2 cup of the chicken broth, the melted butter, and 2   
     tablespoons of the tequila in a small glass bowl. Using a   
     kitchen syringe, inject the mixture all over the hens,   
     about 1/2" deep into the flesh. (If the butter in the   
     mixture solidifies, warm it in a microwave.)   
        
     Put the chilies and 2 cups of the broth in a small   
     saucepan, and bring to a boil over high heat. Remove the   
     pan from the heat. Let stand for 5 minutes to soften the   
     chilies. Then transfer the mixture to a blender and puree   
     until smooth. Strain the chile mixture into a small bowl,   
     pressing on the sieve to extract as much liquid as   
     possible. Discard whatever is left in the sieve.   
        
     Mix 1/4 cup of the preserves and 1/4 cup of the chile   
     mixture in a medium bowl. Season heavily with salt and   
     pepper. Rub the mixture all over the hens, working some of   
     it between the skin and the breast.   
        
     Put the hens on a rack in a large roasting pan. Add the   
     remaining 1/2 cup broth to the roasting pan.   
        
     Roast, basting with the pan drippings every 20 minutes,   
     for 1 hour. Add more broth if the juices begin to dry out.   
        
     Transfer the hens to a platter. Strain the pan juices into   
     a medium saucepan. Add the remaining 2 tablespoons   
     tequila, 1/4 cup apricot preserves, and chile mixture.   
     Bring to a boil over high heat. Reduce the heat and simmer   
     for 5 minutes, or until the sauce thickens slightly.   
     Season with salt and pepper to taste. Pour the sauce over   
     the hens, garnish the platter with fresh apricot halves,   
     and serve.   
        
     * I used Patron Reposado - UDD   
        
     Makes 4 servings   
        
     Source: Fresh Mexico by Marcela Valladolid   
        
     From: http://www.recipelink.com   
        
     Uncle Dirty Dave's Kitchen   
       
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