Roasted Cornish Game Hens

Roasted Cornish Game Hens

Ingredients:

6

1-1/2 lb

Cornish hens

6

Tbl

Dried tarragon leaves

6

 

Cloves garlic, peeled

 

 

Garlic salt

1

13 oz

Can chicken broth

1

 

Celery stalk, cut up

1

 

Medium onion, peeled and quartered

1

 

Medium carrot, pared and cut up

4

 

Whole peppercorns

Basting sauce:

Cup

Butter

Cup

Dry white wine

1

Tbl

Dried tarragon leaves

1-1/2

Tsp

Salt

1-1/4

Tsp

Pepper

Directions:

Wash hens and giblets under cold water.

Melt cup butter in small saucepan, stir in wine and 1 tablespoon tarragon. Preheat oven to 450. Sprinkle inside of each hen with teaspoon salt and 1/8 teaspoon pepper, and 1 tablespoon dried tarragon. Place one clove of garlic, halved inside of each hen. Sprinkle with garlic salt. Tie the legs together. Place close together in a shallow roasting pan with a rack. Roast, basting often with sauce, 1 hour, until browned and tender.

Place giblets in large saucepan, reserving liver, add 1 can broth, celery, onion, carrot, 1 teaspoon salt, and peppercorns. Bring to boil, reduce heat, simmer covered for 45 min. or until tender. Add liver, simmer 10 min. Strain giblets and liver; chop, reserve broth.

Remove the hens to a platter. Combine flour and cup water; mix until smooth. Stir into drippings in roasting pan with 1 cup reserved broth and chopped giblets. Bring to boiling, stirring until thickened. Turn into heated gravy boat and serve with hens.

 

Yields

6 servings

 

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