Roasted Cornish Game Hens with Cranberry-Port Sauce

Roasted Cornish Game Hens with Cranberry-Port Sauce
Photo by Scott Phillips

Ingredients

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

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