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Roasted Cornish Game Hens with Rosemary Jus Lie

Demonstrated by: Rodman Machado of Diamond Head Grill.
Holiday Entertaining on December 15, 1999.

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Ingredients:

Roasted Cornish Game Hens with Rosemary Jus Lie

  • 6 (12 oz size) Cornish game hens
  • Salt and pepper to taste
  • 8 sprigs thyme
  • 8 sprigs rosemary
  • Sprigs from 1 bunch parsley
  • 1/4 cup fresh oregano leaves
  • 12 cloves garlic, crushed
  • 1 cup melted butter
  • Giblets from hens, chopped
  • 2 carrots, diced
  • 4 stalks celery, diced
  • 1 onion, diced
  • 2 bay leaves
  • 4 peppercorns
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 quarts hot chicken broth

Directions:

  1. Preheat electric oven to 425°F.
  2. Rinse and drain hens; season with salt and pepper.
  3. Place 6 of the thyme and rosemary sprigs, the parsley sprigs, oregano, and garlic in cavities of hens.
  4. Truss hens and place on a rack in a roasting pan.
  5. Basting frequently with melted butter, roast hens for 30 to 45 minutes, or until done.
  6. Remove from pan.
  7. To pan drippings, add giblets, carrots, celery, onion, leaves from the remaining 2 sprigs thyme and rosemary, bay leaves, and peppercorns.
  8. Cook for a few minutes.
  9. Add the 1/2 cup butter and flour; cook until the flour is golden brown.
  10. Add broth; bring to a boil; lower heat, and simmer for 20 minutes; strain.
  11. Serve over game hens and ROASTED ROOT VEGETABLE MEDLEY.

Makes 6 servings.

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