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"CORNISH HENS WITH ROSEMARY
PORT WINE & CRANBERRIES
"
byline: Margi Hemingway

The glazed carrots and brown rice with walnuts really go well and the rosy hue of the cranberries makes it look romantic.

2 Cornish game hens sauce:
4 Rosemary sprigs 1 ½ -2 T. flour
No-Stick spray ¾ cup rich chicken stock
Poultry seasoning 2/3 cup port wine
Old Bay seasoning ½ cup whole fresh or frozen cranberries
Parsley, for garnish salt and pepper to taste 

Preheat oven to 350 degrees.

Wash and dry Cornish hens. Stuff rosemary sprigs in cavity of each hen, then tie legs together with kitchen string. Spray hens with no-stick, then sprinkle with poultry seasoning and Old Bay.

Roast at 350 for about 1 ¼ hours. After the first 20-30 minutes, baste occasionally with pan drippings. If pan is dry, add a little water. Cook until hens are nicely browned and crisp. Remove a heated platter. Remove browned rosemary sprigs and replace with fresh ones. Cover loosely with foil to keep warm.

Add flour to drippings in pan. Cook, stirring until fat and flour are starting to brown. Add stock, port wine, and cranberries. Bring to a boil and cook until thickened. Taste and if needed, add additional salt and pepper to taste.

Serve Cornish Hens on platter surrounded with cooked baby carrots, tossed in a bit of butter and sprinkled with nutmeg. Add sprigs of parsley here and there and a streak of gravy over the breast of each Cornish hen. Toss a few of the cranberries from the gravy over the carrots for color. Serve Cornish hens with sauce on side.

Good with Brown Rice, topped with 2 cup broken walnuts that have been toasted in an iron skillet.

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