Serves 4

Game hens are sold both fresh and frozen. If you’ve selected a frozen one, follow your microwave manufacturer’s directions for defrosting and turn and rearrange the birds frequently for even defrosting. I’ve tried game hens both fresh and frozen, and I found that there’s enough of a difference in flavor and tenderness to make me strongly prefer fresh.

2 Cornish game hens

6 sprigs fresh parsley

1 small onion, halved

1 clove garlic, halved

3 small carrots, peeled, cut in 1/2-inch slices (1 cup)

2 medium tomatoes, peeled and cut in wedges, or 6 cherry tomatoes, halved

1 medium zucchini, cut in 3/4-inch slices (1 cup)

1/4 pound mushrooms, quartered (about 1 cup)

1/2 cup chicken broth

1/4 cup dry white wine

1 and 1/2 teaspoon minced, fresh rosemary or 1/2 teaspoon dried

Salt and freshly ground pepper to taste

2 tablespoons cold water

2 teaspoons cornstarch

Into each hen cavity, place 3 sprigs parsley, 1/2 onion and 1/2 garlic clove.

Place carrots, tomatoes, zucchini and mushrooms in a microwave-safe baking dish. Combine chicken broth, wine and 1/4 teaspoon rosemary; pour over vegetables. Cover with plastic wrap and microwave at HIGH (100% power) 5 minutes. Arrange hens, breast side down, on top. Sprinkle with remaining rosemary and pepper. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes per pound combined weight of hens. Halfway through cooking time, stir vegetables; turn hens breast side up and rotate dish. Re-cover with wax paper.

Remove hens to serving platter, reserving juices for gravy. Using slotted spoon, arrange vegetables around hens and cover with foil; allow to stand 10 minutes. Cut hens in half to serve.

To prepare gravy, in a 4 cup glass container, combine water and cornstarch. Slowly add reserved cooking juices (about 3/4 cup) from hens; stir to blend. Microwave at HIGH 2 minutes or until thickened, stirring twice. Serve with Cornish hens.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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