Roasted Cornish Game Hens with Cranberry-Port Sauce

Ingredients

• 4 Cornish game hens (1½ to 2 lb. each)
• 4 tsp. finely chopped fresh sage (stems reserved for the broth)
• 4 tsp. chopped fresh thyme (stems reserved for the broth)
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 2 tsp. extra-virgin olive oil
• 2 cups lower-salt chicken broth
• + 7 more ingredients
• • ¹/₃ cup chopped shallot
  • ¹/₃ cup ruby port
  • ¹/₃ cup dried cranberries
  • 1 Tbs. unsalted butter
  • 1 Tbs. minced shallot
  • 1 Tbs. all-purpose flour
  • Kosher salt and freshly ground black pepper

Using poultry shears, remove the backbones from the hens by cutting along both sides. Set each hen breast side up on a cutting board and flatten by pressing down on the breastbone with your palms. With a chef’s knife, split each hen in two along the breastbone. Extend the wings on each side and c...

View full recipe at Fine Cooking