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Cornish Game Hens Recipe

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This recipe for Cornish Game Hens, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, March 19, 2006


6 Cornish hens-abt 1 1/4 lb. each
Basting Sauce:
3/4 . butter or margarine
3/4 c. dry white wine
1 T. dried tarragon

6 T. dried tarragon
6 cloves garlic, peeled
garlic salt
1 can (13 3/4 oz.) chicken broth
1 celery stalk-cut up
1 medium onion, peeled and quarteres
1 medium carrot, pared and cut up
4 whole black peppercorns

2 c. cracked wheat 2 cans (13 3/4 oz size) chicken broth
1/4 c. butter or margarine

Wash hens inside and out under cold water; drain. Dry well with paper towels. Wash giblets. Make basting sauce: Melt 3/4 c. butter in small saucepan; stir in wine and 1 T. tarragon.

Preheat oven to 450. Sprinkle inside of each hen with 1/4 t. salt, 1/8 t. pepper and 1 T. tarragon. Place one clove of garlic, halved, inside each. Sprinkle outside of each hen liberally with garlic salt; tie the legs together.

Place close together, in shallow roasting pan without rack. Roast basting often with sauce, 1 hour, until browned and tender. Make pilaf: In medium saucepan, combine cracked wheat and chicken broth. Cover; bring to boiling. Reduce heat, and simmer 20 minutes.

Remove from heat. Let stand 10 minutes, or until all liquid is absorbed. Add butter; toss gently to combine. Mound pilaf in center of platter, arrange hens around edge.

Number Of Servings:
Number Of Servings:
6 servings




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