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Ingredients
- 4 x fresh Cornish game hens Salt and grnd pepper to taste
- 4 Tbsp. butter or possibly margarine, divided
- 6 x oysters, shucked, coarsely minced, and strained through a fine sieve or possibly coffee filter (reserve oyster liquor) Healthy pinch grnd mace
- 3/4 tsp chopped, fresh thyme or possibly 1/4 tsp. dry
- 1/4 c. minced onion
- 3 slc day-old bread, cubed
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. dry sherry, divided Spiced or possibly brandied fruit for garnish (optional)
- 2 Tbsp. reserved pan drippings
- 2 Tbsp. flour
- 2 c. chicken broth or possibly water
- 4 Tbsp. dry sherry
Directions
- Preheat oven to 350F. Season hens inside and out with salt and pepper.
- In medium-sized skillet over medium heat, heat 2 Tbsp. butter with 1/2 c. oyster liquor, mace and thyme. Add in onion; cook 5 min till onion is tender and liquid is reduced to about 1/3 c..
- In medium-sized bowl, toss onion mix with oysters, bread cubes, 1/4 tsp. salt, 1/8 tsp. pepper, lemon juice and 1 Tbsp. sherry.
- Spoon oyster stuffing loosely into hens. Tie legs together and fold back wings.
- In a small saucepan, heat butter; combine with remaining sherry and baste hens with mix. Roast hens, basting occasionally, about 1 hour and 15 min longer or possibly till juices run clear with no hint of pink when thigh is pierced. Remove hens from roasting pan, cut strings, place on serving platter and keep hot. Pour pan juices into a heat proof measuring c. or possibly small bowl. Skim off 2 Tbsp. of clear yellow drippings which rise to the top and return to pan. Skim off any remaining yellow drippings and throw away. Reserve degreased pan juices to add in to gravy with broth.
- If you like, serve hens garnished with spiced or possibly brandied fruit. Serve with sherried gravy.
- SHERRIED PAN GRAVY:Place roasting pan over medium heat; add in flour to reserved clear pan drippings and cook 2 min, stirring and scraping the bottom to incorporate any browned bits. Stir in sufficient combined degreased pan juices, chicken broth and sherry to make 2 c.; simmer, stirring constantly, 2 min longer. Strain gravy into sauceboat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 179 | 47% |
| Total Fat 20.18g | 25% |
| Saturated Fat 10.98g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 661mg | 28% |
| Potassium 229mg | 7% |
| Total Carbs 35.94g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.44g | 2% |
| Protein 8.61g | 14% |
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