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HARVEST CORNISH HENS

Category:    Main dishes, Poultry
Yield:8 servings
 
      4 ea 1 3/4 lb. fresh or frozen ro        1 x  Salt
      1 x  Pepper                              2 T  Olive or salad oil
      1 t  Dried parsley flakes              1/4 t  Dried thyme leaves
      1 T  Butter or margarine                 1 ea 10-oz bag carrots, sliced 1/
      1 ea 10-oz container brussel spro        1 ea 12-oz. package mushrooms, sl
      1 x  Milk                                1 T  All-purpose flour
      1 t  Chicken-flavor instant bouil        1 x  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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