| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cornish | 1 | Servings | |
INGREDIENTS
| 2 | Rock Cornish game hens | |
| Salt and freshly ground black pepper | ||
| 1 | c | Seedless red or green grapes |
| 3 | tb | Dry sherry or vermouth |
| 1/2 | c | Chicken stock |
| 1/2 | ts | Freshly grated lemon zest |
| 1 | ts | Lemon juice |
INSTRUCTIONS
Preheat the oven to 375°F. Season the game hens inside and out with salt and pepper and stuff the cavities with 4 grapes apiece. Place in a roasting pan and roast in the oven for 1 hour, basting occasionally with the sherry, until the drumsticks move easily and the birds are golden brown. If necessary, add a little water to the pan juices to prevent them from getting too dark. Remove the birds to a warm platter. Skim fat from the pan juices and stir in the chicken stock, lemon zest, and lemon juice. Bring to a boil and add the remaining grapes; let juices reduce slightly. Cut the hens in half and pass the sauce separately. Makes 4 servings. Posted to TNT Recipes Digest by heartnhome@earthlink.net on Apr 28, 1998
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