Harvest Cornish Hens

* Exported from MasterCook *

HARVEST CORNISH HENS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 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 10-oz bag carrots, sliced 1/
1 10-oz container brussel spro
1 12-oz. package mushrooms, sl
Milk
1 T All-purpose flour
1 t Chicken-flavor instant bouil
Parsley sprigs for garnish

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.



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