Posts Tagged ‘gravy’

Will make four people very content


  • two cornish hens
  • 1 lemon
  • parsley
  • dill
  • garlic
  • onions
  • carrots
  • celery
  • chicken stock
  • white wine
  • salt and pepper
  • butter/non-dairy butter
  • cream/non-dairy cream
  • flour

Preheat the oven to 400º. Remove the giblets and dry the hens with a paper towel. In a baking dish, add roughly chopped celery, onions, carrots, and garlic. Quarter the lemon and place one quarter in the cavity of both hens. Also stuff them with parsley, dill, and a clove or two of garlic.

Slip and wiggle your finger under the skin to separate it from the meat. Disperse small pieces of butter inside the pockets. Drizzle olive oil over everything and rub the hens. Heavily sprinkle the birds and the vegetables with salt and some black pepper. Pour some chicken stock around the birds and white wine as well.

After thirty minutes, turn down the temperature to 350°. Cook for about an hour; use a thermometer to determine when it is done. It should read 165º in the thickest part of the breasts and about 180º in the small thighs. Allow to rest for ten minutes and work on the gravy.

Remove the vegetables and serve with the hens. In a sauce pot, melt 1-2 tablespoons of butter with a large pinch of flour and stir until a thin paste is made. Pour in the drippings and bring to a boil with a splash (2-3 tablespoons) of cream. Whisk well and simmer.

Find the backbones of the bird on the top. Place your blade parallel to it and cut all the way through to split the bird. I served the hens with roasted sweet potatoes—split in half with olive oil, salt, and pepper for about 40-50 minutes—and sautéed spinach with garlic.

Guy would call it a Winner Winner Chicken Dinner.

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