Holiday Hens with Sherry Gravy
Source of Recipe
PERDUE®
Makes 8 to 12 servings
Ingredients
4 teaspoons butter or margarine
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
3 packages (3 pounds each) PERDUE® Fresh Whole Cornish Hens (6 hens)
Salt and ground black pepper to taste
Scallion greens (optional)
6 sprigs fresh rosemary (optional)
3 tablespoons all-purpose flour
1 can (about 14 ounces) chicken broth
1/2 cup dry sherry
Preheat oven to 350°F. In large skillet over low heat, melt butter. Stir in lemon juice and Worcestershire sauce. Brush hens with butter mixture; sprinkle with salt and pepper, and tie legs together with kitchen string.
Place hens in large, shallow roasting pan. Roast 1 to 1-1/4 hours until skin is crisp and golden brown, juices run clear and no hint of pink remains when thigh is pierced. Remove to warm serving platter and discard string. Tie legs with scallion greens; garnish with rosemary.
To prepare sauce, stir flour into pan drippings. Cook over medium-low heat, 4 to 5 minutes until flour is brown, stirring constantly. Gradually whisk in chicken broth and sherry; cook 3 to 4 minutes longer, until gravy is smooth and thickened, stirring often. Strain gravy into a sauce dish and serve with hens.
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