| | Stuffed Cornish Game Hens 3 slices of bacon
1/2 cup of shredded carrot
2 tablespoons of snipped parsley
1/4 teaspoon of dried savory, crushed
A dash of pepper
1 1/2 cups of dry bread cubes
1/4 teaspoon of instant chicken bouillon granules
Two 1 - 1 1/2 pound Cornish game hens
Cooking oil
1/4 cup of dry red wine
1 tablespoon of margarine, melted
2 tablespoons of orange juice
Orange juice
1 tablespoon of cornstarch
1 tablespoon of brown sugar
1/2 teaspoon of instant chicken bouillon granules |
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Cook the bacon until crisp. Remove the bacon, drain and crumble. Cook the carrot in drippings over medium heat until tender, remove from heat. Stir in the bacon, parsley, savory, and pepper. Stir in bread cubes. Dissolve the 1/4 teaspoon of bouillon granules in 2 tablespoons of hot water. Drizzle over bread mixture, tossing lightly. Rinse hens, pat dry. Season the cavities with salt. Lightly stuff hens with bread mixture. Pull neck skin, if present to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail. Place the hens, breast side up, on a rack in a shallow roasting pan. Brush with oil, cover loosely with foil. Roast in a 375ºF. oven for 30 minutes. Stir together wine, melted margarine and the 2 tablespoons of orange juice, brush on hens. Roast hens, uncovered, about 1 hour more or until tender and no longer pink, brushing with wine mixture twice. For the sauce, add additional orange juice to remaining wine mixture to make 3/4 cup. In a small saucepan combine the cornstarch, brown sugar and the 1/2 teaspoon of bouillon granules. Stir in the wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve the sauce over hens. Makes 4 servings |
