Roast Cornish Hens
|Cornish hens||2 1⁄2 Pound (2 Hens, 1 1/4 Pound Each)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Dried tarragon leaves||4|
|Garlic||2 Clove (10 gm), peeled|
|Garlic salt||To Taste|
|All-purpose flour||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Wild and white rice pilaf||1 Cup (16 tbs)|
1 Thoroughly wash hens under cold running water; drain.
2 Dry well with paper towels.
3 For the basting sauce: In a saucepan, melt butter; stir in 1/4 cup wine and 1 teaspoon tarragon.
4 Sprinkle inside of each hen with 1/4 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon tarragon.
5 Inside each hen, place one garlic clove.
6 Sprinkle outside of each hen liberally with garlic salt. Refrigerate.
7 Preheat the oven to 400 degrees Fahrenheit, about 1 hour before serving.
8 In a shallow roasting pan, place hens without a rack.
9 Roast, basting often with sauce,for 1 hour, or until hens are browned and tender.
10 Transfer hens to a platter; keep warm.
11 For the gravy: In a bowl, dissolve flour in remaining wine and stir into the drippings in pan with 1/2 cup water.
12 Bring to a boil, stirring until thickened.
13 In the center of the platter, turn Wild-and-White-Rice Pilaf; arrange hens on top.
14 Serve with gravy.