Baked chicken. Cornish hen is small in stature, and also very tasty and, when baked in the oven, will give a hundred points ahead to the ordinary broiler both to taste and to the elegance of serving.
Cornish Chicken – 1 piece
White stale bread – 100 grams
Milk – 250 milliliters
Onion – 1 piece
Dried cloves (buds) – 2 pieces
Vegetable oil – 1 teaspoon
Strips of bacon with streaks of bacon – 2 pieces
Butter – 15 grams
Flour – 1 teaspoon
White wine – 50 milliliters
Chicken broth – 200 milliliters
Redcurrant jam to taste
How to cook chicken in the oven
In a saucepan, soak the bread in milk for 1 hour, adding 1/2 onion – stuffed with cloves and a little freshly ground black pepper.
Preheat the oven to 220 C. Cover the chicken with strips of bacon and bake it upside down on a baking sheet for 8-10 minutes until the bacon becomes crispy. Carefully remove the bacon, grease the chicken and bake for another 15–20 minutes, until tender. Lay on the board, cover with foil.
Add butter to a pan with milk, heat and simmer for 2 minutes over low heat. If the sauce is too thick, add more milk. Remove from heat, remove onions, season. Cover and don’t let it cool.
Add flour to the baking dish, stir with a whisk, pour the wine and 50 ml of broth, strain the mixture into a small saucepan. Add the remaining broth and stir, bring to a boil. Add the currant jam to taste, let the gravy boil for a couple of minutes to boil.
Serve the whole chicken – with baked bacon, bread sauce and gravy. Garnished with mashed potatoes or steamed green vegetables.