Roast game hens with grapes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Rock Cornish game hens | |
| Salt and freshly ground black pepper | ||
| 1 | cup | Seedless red or green grapes |
| 3 | tablespoons | Dry sherry or vermouth |
| ½ | cup | Chicken stock |
| ½ | teaspoon | Freshly grated lemon zest |
| 1 | teaspoon | Lemon juice |
Directions
Preheat the oven to 375°F. Season the game hens inside and out with salt and pepper and stuff the cavities with 4 grapes apiece. Place in a roasting pan and roast in the oven for 1 hour, basting occasionally with the sherry, until the drumsticks move easily and the birds are golden brown. If necessary, add a little water to the pan juices to prevent them from getting too dark. Remove the birds to a warm platter. Skim fat from the pan juices and stir in the chicken stock, lemon zest, and lemon juice. Bring to a boil and add the remaining grapes; let juices reduce slightly. Cut the hens in half and pass the sauce separately. Makes 4 servings.
Posted to TNT Recipes Digest by heartnhome@... on Apr 28, 1998