Game Hens French-Style Recipe
Ingredients
| Cornish game hens | 8 | |
| Butter | 3⁄4 Cup (12 tbs) | |
| Dry white table wine | 1 1⁄2 Cup (24 tbs) | |
| Orange rind strip | 6 | |
| Diced carrots | 1 1⁄2 Cup (24 tbs) | |
| Diced onion | 1⁄3 Cup (5.33 tbs) | |
| Diced green pepper | 1⁄3 Cup (5.33 tbs) | |
| Diced mushrooms | 3 Cup (48 tbs) | |
| Flour | 3 Tablespoon | |
| Chicken stock | 3 Cup (48 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Thaw hens.
Heat oven to 350 degrees.
Grease a shallow roasting pan just large enough to hold the birds.
Sprinkle insides of hens with salt and pepper.
Fold wings under and tie legs close to bodies.
Heat part of butter in heavy skillet and brown 2 or 3 of the birds lightly on all sides.
Put into prepared pan.
Add more butter to skillet and brown more birds and continue until all birds are browned and in roasting pan.
Pour wine over the birds and roast 20 minutes.
Pour some boiling water over strips of orange rind.
Let stand 5 minutes and drain, discarding water.
Add carrots, onion, green pepper and mushrooms to skillet in which birds were browned (add a little more butter if necessary).
Add strips of orange rind and cook gently, stirring, 5 minutes.
Sprinkle in flour and cook and stir 2 minutes longer.
Remove from heat and add chicken stock all at once.
Stir to blend.
Return to moderate heat and cook and stir until boiling, thickened and smooth.
Add salt and pepper to taste.
Pour vegetable-stock mixture over birds, cover (use aluminum foil) and continue cooking until birds are tender, about 30 minutes.
Uncover and cook 10 minutes more, basting often.
Note: Cut strips of orange rind from top to bottom of orange using a vegetable peeler.
Heat oven to 350 degrees.
Grease a shallow roasting pan just large enough to hold the birds.
Sprinkle insides of hens with salt and pepper.
Fold wings under and tie legs close to bodies.
Heat part of butter in heavy skillet and brown 2 or 3 of the birds lightly on all sides.
Put into prepared pan.
Add more butter to skillet and brown more birds and continue until all birds are browned and in roasting pan.
Pour wine over the birds and roast 20 minutes.
Pour some boiling water over strips of orange rind.
Let stand 5 minutes and drain, discarding water.
Add carrots, onion, green pepper and mushrooms to skillet in which birds were browned (add a little more butter if necessary).
Add strips of orange rind and cook gently, stirring, 5 minutes.
Sprinkle in flour and cook and stir 2 minutes longer.
Remove from heat and add chicken stock all at once.
Stir to blend.
Return to moderate heat and cook and stir until boiling, thickened and smooth.
Add salt and pepper to taste.
Pour vegetable-stock mixture over birds, cover (use aluminum foil) and continue cooking until birds are tender, about 30 minutes.
Uncover and cook 10 minutes more, basting often.
Note: Cut strips of orange rind from top to bottom of orange using a vegetable peeler.
Chef
