Directions: |
Directions:Cook bacon till crisp, drain, reserving 2 tablespoons drippings. Crumble bacon, set aside. Cook carrot in reserved drippings till tender, remove from heat. Stir in bacon, parsley, savory and dash pepper. Stir in bread crumbs. Dissolve 1/2 tsp bouillon granules in hot water, drizzle over bread mixture. Toss.
Season cavities of hens with salt. Lightly stuff hens with bread mixture. Pull neck skin, if present, to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail. Place hens, breast side up, on a rack in a shallow roasting pan. Brush with cooking oil, cover loosely with foil. Roast in a 375º oven for 30 minutes.
Combine wine, melted butter, and orange juice. Uncover birds, brush with wine mixture. Roast, uncovered, about one hour longer or until drumstick can be twisted easily in socket, brushing with wine mixture a couple more times. Remove to a warm serving platter, keep warm.
Pour drippings into a large measuring cup. Skim fat from drippings, stir in remaining wine mixture. Add water, if necessary, to make 1 1/2 cups liquid. For sauce, in a small saucepan combine cornstarch, brown sugar, 1 teaspoon chicken bouillon granules and salt. Add cooking liquid all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Pass sauce with Cornish hens.
I think mom & I just made another batch of the wine and orange juice instead of just adding water to make the sauce. |
This recipe for Golden Stuffed Cornish Hens is from