Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Cornish game hens, thawed if frozen (about 1 1/2 lb ea.) |
| 2 tablespoons | Butter or margarine |
| 2 | Sprigs fresh thyme or 1 t dried thyme leaves |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ground black pepper |
| ½ pounds | Seedless green grapes |
| ¾ cup | Thawed frozen white grape-juice concentrate |
| 2 teaspoons | Cornstarch |
| ½ cup | Dry white wine |
1. Heat oven to 375'F. Remove giblets and neck from game hens; freeze for soup recipe, if desired. Rinse and dry hens.
2. In 1-quart saucepan, melt butter and set aside. Insert thyme sprigs or sprinkle dried thyme into cavity of each of the hens; add salt and pepper; truss and set hens on rack in a shallow baking pan.
Brush with melted butter; set saucepan aside.
3. Roast hens 55 to 60 minutes or until golden brown and the juices run clear out of the cavities, brushing hens occasionally with drippings in pan.
4. Meanwhile, cut off 2 small clusters of grapes and set aside for garnish, if desired. Remove stems from remaining grapes; cut grapes in half. In saucepan, combine undiluted grape-juice concentrate and cornstarch until smooth.
5. When hens are done, transfer to serving plate; keep warm. Remove rack and discard fat from drippings in baking pan. Stir wine into drippings in baking pan; heat to boiling, stirring to loosen browned-on bits.
6. Strain wine mixture into cornstarch mixture. Cook until thickened and bubbly, stirring constantly. Stir in grape halves. Spoon some grape sauce over hens; garnish with reserved grape clusters. Serve the remaining grape sauce in a warmed pitcher or sauceboat.
Country Living/May/91 Scanned & edited by Di Pahl & <gg>