Recipe from Cooking Under Pressure by Lorna Sass

Rock Cornish Hens
Serves 2-4

Here is an easy but elegant dish to serve any time of year. For the hens to hold their shape during cooking, you'll need some kitchen string to truss them.

Depending upon your appetite and the number of accompaniments, two stuffed hens will serve either two or four people.

10-12 Minutes under High Pressure

Cooking Under Pressure
By Lorna J Sass
William Morrow & Company

1 tablespoon oil
2 Rock Cornish hens, about 1 1/4 to 1 1/2 pounds each
12 pitted prunes
8 dried apricots
1/2 small lemon, cut into 6 thin slices
1/4 cup finely minced shallots or onions
2 stalks celery, finely minced
1 tablespoon finely minced fresh ginger
1 cup chicken stock or bouillon
1/4 teaspoon salt, or to taste (less if using canned stock or bouillon)
1 1/2 pounds (about 4) sweet potatoes, peeled and halved
1 tablespoon grated orange zest
1/4 cup Grand Marnier

Heat the oil in the cooker. Brown the hens well on both sides. Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits. Truss the hens and set aside.

In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes. Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.

Place the hens side by side in the sauce. (You may need to put one hen on its side.) Place the sweet potatoes on top.

Lock the lid in place and over high heat bring to high pressure, Adjust the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two.

Transfer the hens to a platter; remove the trussing. Reserve in a warm place. Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes. Serve in a sauce boat, pour over the stuffed hens.

Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional cup of stock. Cook the hens in a steaming basket to raise them partially above the liquid. Before adding the orange zest and Grand Marnier, reduce the sauce by half and continue as directed.