Harvest Cornish Hens

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Ready In:
1hr 26mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day.
  • Rinse hens with running cold water; pat dry with paper towels.
  • Sprinkle inside body cavity with salt and pepper.
  • Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place.
  • With string, tie legs and tail of each hen together.
  • Place hens, breast-side up, on rack in roasting pan.
  • In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture.
  • Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan.
  • Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink.
  • Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden.
  • Add 1/2 cup water; over high heat, heat to boiling.
  • Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm.
  • When hens are done, discard strings.
  • Place hens on warm large platter; keep warm.
  • For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice.
  • Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat.
  • In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally.
  • Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended.
  • Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan.
  • Pour water and brown bits into mushrooms in saucepan.
  • Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute.
  • To serve, arrange vegetables on platter with Cornish hens.
  • Garnish with parsley sprigs.
  • Serve with mushroom gravy.

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