Skillet Cornish Hen Halves Recipe
Ingredients
| Rock | 1 1 1/2 pound, frozen | |
| Cornish hen | ||
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| 1 teaspoon chicken-flavor instant bouillon | ||
| Water | ||
| All purpose flour | 2 Teaspoon | |
Directions
1. Remove giblets and neck from hen (refrigerate to use in soup another day). Cut hen in half. Rinse halves with running cold water; pat dry with paper towels; sprinkle with salt.
2. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook hen halves until browned on both sides, about 10 minutes. Stir in bouillon and 1 cup water; heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes or until fork-tender.
3. In cup, mix flour and 1 tablespoon water; gradually stir into liquid in skillet. Cook, stirring constantly, until sauce thickens slightly.
2. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook hen halves until browned on both sides, about 10 minutes. Stir in bouillon and 1 cup water; heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes or until fork-tender.
3. In cup, mix flour and 1 tablespoon water; gradually stir into liquid in skillet. Cook, stirring constantly, until sauce thickens slightly.
Chef
