Rock Cornish Game Hen Platter

Russ Myers


Brown these little birds, bake in an herb wine sauce and serve with pilaf

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8 servings


30 Min


1 Hr




8 Frozen Rock Cornish Game Hens (about 1 lb each) thawed
Salt and pepper
1/4 C Sifted all purpose flour
5 Tbs Butter (or margarine)
1 Small onion (chopped)
14 oz Chicken broth
1 12 C Dry white wine
2 Tbs Chopped parsley
1 Bay leaf
1/2 tsp Leaf basil (crumbled)
1/2 tsp Leaf thyme (crumbled)
2 Tbs Cornstarch
1/4 C Cold water
1 Can (about 1 lb, 14 oz) peeled whole apricots (drained)
1 Can (about 1 lb, 14 oz) sliced pineapple (drained)
Mushroom Pilaf recipe
Sugared Grapes recipe

Directions Step-By-Step

Rinse Cornish Hens inside and out with cold water, pat dry. Sprinkle insides with salt and pepper, coat outsides lightly with flour. Brown several at a time in butter (or margarine) in a large frying pan. Place in a large roasting pan.Saute' onion until soft in drippings in same frying pan, stir in chicken broth, wine, parsley, bay leaf, basil, thyme, 1/2 tsp salt, and 1/4 teaspoon pepper. Pour into roasting pan, cover.Bake in a moderate oven (350 F) for 1 hour, or until hens are tender. Lift out with a wide spatula and keep warm while making gravy.Gravy:Smooth cornstarch and water to a paste in a cup. Stir into liquid in roasting pan. Cook stirring constantly, until gravy thickens and boils 3 minutes. Remove bay leaf.When ready to serve, spoon Mushroom Pilaf onto a large serving platter. Arrange hens in a circle on top. Place an apricot on each pineapple slice and arrange around edge of platter, tuck Sugared Grapes around pineapple. Garnish pilaf with a bouquet of celery tops, if you wish.Mushroom Pilaf recipe located in this programSugared Grapes recipe located in this program

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom