Roasted Cornish Game Hens with Cranberry-Port Sauce

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

Ingredients

  • 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
  • 4 tsp. chopped fresh thyme (stems reserved for the broth)
  • 2 tsp. extra-virgin olive oil
  • + 7 more ingredients
    • 1 Tbs. unsalted butter
    • 1/3 cup ruby port
    • 1/3 cup dried cranberries
    • 2 cups lower-salt chicken broth
    • 1 Tbs. unsalted butter
    • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network