| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | 1 | Servings | |
INGREDIENTS
| 2 | Cornish game hens; (1-1/4 to 1-3/4 lbs. each) | |
| Salt & Pepper | ||
| 6 | tb | Butter; divided |
| 1/4 | c | All-purpose flour |
| 2 | c | Water |
| 1/4 | c | Dry white wine |
| 4 | ts | Chicken bouillon granules |
| Yellow food coloring; (optional) | ||
| 2 | c | Cooked rice; (your favorite) |
INSTRUCTIONS
At one time, I prepared them regularly for tourists on bus tours of the Great Smokey Mountains National Park at the lunch stop in Cherokee, NC., at Critzer's Restaurant. It's simple and not time consuming. HEAT oven to 350 degrees. Rinse game hens well under cold running water; dry thoroughly inside and out with paper toweling. Using kitchen shears or a sharp knife, cut game hens in half lengthwise through the breastbone and backbone. Season with salt and pepper to taste; rub skin-side with 2 tablespoons butter. Place skin-side up in uncovered shallow roasting pan. Cook at 350 degrees for 45 to 60 minutes or until well browned and tender (180-185 degrees internal temperature), basting occasionally. Drain well and remove to warm holding platter. COMBINE water, wine and bouillon granules in saucepan over medium heat; stir until granules dissolve. In a small pan melt 4 tablespoons butter over medium-high heat. Stir in flour and cook 1 to 2 minutes or unil it starts to turn color, stirring constantly. Whisk flour mixture into boiling bouillon mixture; cook 1 minute or until it begins to thicken, whisking constantly. Remove from heat and stir in yellow food color if desired. PLACE a bed of cooked rice (1/2 cup) on individual plates. Position game hen half on rice. Top with 1/2 cup sauce. If desired, sprinkle with chopped parsley. Makes 4 servings. Posted to TNT Recipes Digest, Vol 01, Nr 958 by "Michael G. Sooter" <msooter@llion.org> on Jan 22, 1998
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