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Ingredientes
- 10 x Frzn Cornish Game Hens, thawed, giblets removed and reserved, up to 12 Salt and Pepper
- 5 sm Bay Leaves, halved, up to 6
- 10 x Slivers of Garlic, up to 12
- 10 whl Cloves, up to 12
- 10 x Onion slices, small and thin, up to 12
- 5 x Lemon slices, halved, up to 6
- 10 x Celery Leaves, up to 12
- 10 x Fresh Parsley sprigs, up to 12
- 5 slc Bacon, up to 6
- 2 lrg Onions, quartered, up to 3
- 4 1/2 c. Chicken Stock
- 3/8 c. Dry Vermouth
- 3/4 c. Water
- 1/3 c. White Vinegar
- 6 whl Cloves
- 1 x Cinnamon Stick, broken up
- 1 can (14-ounce.) Whole-Berry Cranberry Sauce
- 1/4 c. Cool Water
- 2 Tbsp. Cornstarch
Direcciones
- 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 sufficient 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 in 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 in the quartered onions, giblets, chicken stock, and vermouth to the roasting pan around the hens.
- Roast for 15 min at 450-F degrees, then reduce the heat to 350-F degrees and continue roasting till the game hens are tender, usually about 45 min to an hour. Baste occasionally with the liquid in the roasting pan and make sure to remove the bacon strips during the last 15 min of roasting.
- Meanwhile, prepare the cranberry gravy by heating the water, vinegar, cloves, and cinnamon stick in a saucepan till boiling. Reduce the heat and simmer for about 10 min more. Strain the liquid and return it to the saucepan.
- Add in the cranberry sauce and heat through, stirring till blended.
- Keep hot till ready to serve.
- To finish the preparation, remove the butcher's twine, place the cooked birds on a large hot platter, and return to the oven or possibly cover with a tent of foil.
- Strain the roasting stock into a large measuring c., adding water if necessary to make 3 c. of stock. Pour the liquid into the cranberry gravy mix and bring it to a boil.
- Blend together one-quarter c. of cool water with the cornstarch and add in it to the gravy, stirring together till well blended.
- Bring the cranberry gravy to a boil, then reduce the heat and simmer for a few min till thickened. Adjust the seasonings if necessary. Serve the gravy on the side of the roasted game hens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 10 servings | |
| Calories 545 | |
| Calories from Fat 322 | 59% |
| Total Fat 35.75g | 45% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 451mg | 19% |
| Potassium 875mg | 25% |
| Total Carbs 14.36g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.94g | 3% |
| Protein 39.55g | 63% |
