Skillet Cornish Hen Halves
|Rock||1 1⁄2 Pound (Fresh/Frozen)|
|Chicken instant bouillon||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|All purpose flour||2 Teaspoon|
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.