Roasted Cornish Game Hens with Rosemary Jus Lie
Demonstrated by: Rodman Machado of Diamond Head Grill.
Holiday Entertaining on December 15, 1999.
Ingredients:
6 (12 oz size) Cornish game hens
Salt and pepper to taste
8 sprigs thyme
8 sprigs rosemary
Sprigs from 1 bunch parsley
1/4 cup fresh oregano leaves
12 cloves garlic, crushed
1 cup melted butter
Giblets from hens, chopped
2 carrots, diced
4 stalks celery, diced
1 onion, diced
2 bay leaves
4 peppercorns
1/2 cup butter
1/2 cup flour
2 quarts hot chicken broth
Directions:
- Preheat electric oven to 425°F.
- Rinse and drain hens; season with salt and pepper.
- Place 6 of the thyme and rosemary sprigs, the parsley sprigs, oregano, and garlic in cavities of hens.
- Truss hens and place on a rack in a roasting pan.
- Basting frequently with melted butter, roast hens for 30 to 45 minutes, or until done.
- Remove from pan.
- To pan drippings, add giblets, carrots, celery, onion, leaves from the remaining 2 sprigs thyme and rosemary, bay leaves, and peppercorns.
- Cook for a few minutes.
- Add the 1/2 cup butter and flour; cook until the flour is golden brown.
- Add broth; bring to a boil; lower heat, and simmer for 20 minutes; strain.
- Serve over game hens and ROASTED ROOT VEGETABLE MEDLEY.
Makes 6 servings.
