Cornish Game Hens With Cranberry Gravy

INGREDIENTS

INSTRUCTIONS

6
Pre-heat oven to 450-F degrees and prepare a large shallow pan for
roasting the game hens with a light oiling. The pan must be large
enough to accommodate as many birds as you will be serving, leaving a
bit of space between each.  To prepare the Cornish Game Hens, rinse
them well inside and out and  dry with paper toweling. Sprinkle a bit
of salt and pepper inside the  cavity of each hen.  To each bird, add a
small piece of bay leaf, a sliver of garlic, a  clove, a slice of
onion, half a lemon slice, and a sprig of celery  leaves and parsley.
Tie the legs and wings close to the body of the  hens with butcher's
twine, and set each bird in the prepared roasting  pan as you go. Lay a
half strip of raw bacon over the breast of each  bird.  Add the
quartered onions, giblets, chicken stock, and vermouth to the  roasting
pan around the hens.  Roast for 15 minutes at 450-F degrees, then
reduce the heat to 350-F  degrees and continue roasting until the game
hens are tender, usually  about 45 minutes to an hour. Baste
occasionally with the liquid in  the roasting pan and make sure to
remove the bacon strips during the  last 15 minutes of roasting.
Meanwhile, prepare the cranberry gravy by heating the water, vinegar,
cloves, and cinnamon stick in a saucepan until boiling. Reduce the
heat and simmer for about 10 minutes more. Strain the liquid and
return it to the saucepan.  Add the cranberry sauce and heat through,
stirring until blended.  Keep warm until ready to serve.  To finish the
preparation, remove the butcher's twine, place the  cooked birds on a
large warm platter, and return to the oven or cover  with a tent of
foil.  Strain the roasting stock into a large measuring cup, adding
water if  necessary to make 3 cups of stock. Pour the liquid into the
cranberry  gravy mixture and bring it to a boil.  Blend together
one-quarter cup of cold water with the cornstarch and  add it to the
gravy, stirring together until well blended.  Bring the cranberry gravy
to a boil, then reduce the heat and simmer  for a few minutes until
thickened. Adjust the seasonings if  necessary. Serve the gravy on the
side of the roasted game hens.  Posted to dailyrecipe@recipe-a-day.com
by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Nov 18, 1999,
converted by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1490
Calories From Fat: 687
Total Fat: 76.1g
Cholesterol: 639.8mg
Sodium: 642.9mg
Potassium: 2143.2mg
Carbohydrates: 44.2g
Fiber: 4.2g
Sugar: 30.2g
Protein: 149.2g