Harvest Cornish Hens Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 each: 1 3/4 lb. fresh or frozen ro,
Salt,
Pepper,
2 T: Olive or salad oil,
1 t: Dried parsley flakes,
1/4 t: Dried thyme leaves,
1 T: Butter or margarine,
1 each: 10-oz bag carrots, sliced 1/
1 each: 10-oz container brussel spro,
1 each: 12-oz. package mushrooms, sl
Milk,
1 T: All-purpose flour,
1 t: Chicken-flavor instant bouil,
Parsley sprigs for garnish,
Directions:
Calories per serving: 435
Fat grams per serving: 23 Approx. Cook
Time: Cholesterol per serving: 105
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.
Source from luhu.jp
Fat grams per serving: 23 Approx. Cook
Time: Cholesterol per serving: 105
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.
Source from luhu.jp