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Rock Cornish Game Hen Platter

Russ Myers


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

★★★★★ 2 votes
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


1Rinse 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 Rock Cornish Game Hen Platter

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