Basil Cornish Hens with Cherry Sauce

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

4

 whole

 Cornish game hens

4

 tablespoons

 butter -- room temperature

2

 tablespoons

 lemon juice

1

 tablespoon

 dried basil

1/8

 teaspoon

 salt

8

 ounces

 cherries in light syrup

1

 cup

 low sodium chicken broth

1

 whole

 shallot -- minced fine

1/8

 teaspoon

 ground cloves

1/2

 teaspoon

 ground cinnamon

1

 tablespoon

 cornstarch

3

 tablespoons

 water

1

 tablespoon

 lemon juice

Heat oven to 425F.
Wash hens thoroughly and pat dry. Remove the yellow fat from the cavity opening.
Mix butter with 2 tablespoons lemon juice, basil and salt.

Spread butter under loosened skin of hen and rub in. Spread a small amount on the skin. Tuck wings under the bird and put hens breast side down on the roasting rack over a roasting pan. Roast for 15 minutes.

Move the hens to the other side (you are doing the sides) and roast for 15 minutes.

Place hens on their backs and roast for an additional 15 minutes. The hens are cooked when the juices run clear and the drumstick moves easily in its socket.

While hens are baking make the sauce.
Drain the cherries setting the cherries aside. Add the chicken broth, cloves and cinnamon. Heat stirring constantly until boiling. 

Mix the water with the cornstarch and add to the sauce. Stir until thickened. Reduce the heat and add the cherries and lemon juice. Stir until well incorporated and cherries are heated through. Spoon sauce over birds.

Makes 4 servings.

Per Serving: 840 Calories; 59g Fat (63.6% calories from fat); 61g Protein; 14g Carbohydrate; 2g Dietary Fiber; 370mg Cholesterol; 521mg Sodium. Exchanges: 0 Grain (Starch); 8 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat.

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