Rock Cornish Game Hen Platter
|Frozen rock cornish game hens||8 Pound, thawed (Eight 1 Pound Each Pieces)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|Canned chicken broth||14 Ounce (1 Can)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||2 Tablespoon|
|Basil leaf||1⁄2 Teaspoon, crumbled|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Cold water||1⁄4 Cup (4 tbs)|
|Apricots||1 Pound, drained|
|Mushroom pilaf||1 Cup (16 tbs)|
|Canned peeled whole apricots||30 Ounce, drained (1 Can, 1 Pound 14 Ounces)|
|Pineapple||14 Ounce, drained|
|Grapes||1 Cup (16 tbs), sugared (1 Can)|
|Canned sliced pineapple||30 Ounce, drained (1 Can, 1 Pound 14 Ounces)|
|Sugared grapes||1 Cup (16 tbs)|
1.Wash Cornish hens properly from outside and within and dry them.
2.Put a sprinkling of salt and pepper and put flour on the outer side.
3.In a frying pan, put the hens in butter or margarine and brown them.
4.Once done, put the hens on a roasting pan.
5.In a frying pan, heat drippings and cook onion in it.
6.Add chicken broth, wine, parsley, bay leaf, basil, thyme, 1/2 teaspoons salt, 1/2 teaspoon pepper.
7.Pour the mixture on the hens and bake for 1 hour after covering.
8.Once done, take the hens out using a wide spatula.
9.In a cup, mix cornstarch with water.
10.Drizzle the mixture in the roasting pan and cook for 3 minutes by stirring.
11.Take the bay leaf out.
12.Take a large serving dish, place hens in a circle; put an apricot on each pineapple slice and put around the edge of the dish.
13.Garnish with celery and serve.