You are here

Skillet Cornish Hen Halves

Western.Chefs's picture
Ingredients
  Rock 1 1⁄2 Pound (Fresh/Frozen)
  Cornish hen 1
  Salt 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Chicken instant bouillon 1 Teaspoon
  Water 1 Cup (16 tbs)
  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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Poultry

Rate It

Your rating: None
4.2
Average: 4.2 (21 votes)