Game Hen with Sherried Gravy
The Flavors of Bon Appétit 1997
Game Hen with Sherried Gravy
The Flavors of Bon Appétit 1997
|
6 tablespoons plus 1/4 cup canned low salt chicken broth 1 1/2 cups dry corn bread stuffing mix 2 teaspoons dried rubbed sage 1 (1 1/2 to 1 3/4 pound) Cornish game hen, quartered, liver chopped 2 tablespoons dry Sherry Directions: Preheat oven to 475°F. Butter 11 x 7 inch baking pan. Bring 6 tablespoons broth just to simmer in medium saucepan; remove from heat. Mix in stuffing mix and 1 teaspoon sage. Spoon stuffing in 4 mounds in prepared pan. Season hen with 1 teaspoon sage, salt and pepper. Press 1 hen quarter onto each stuffing mound. Bake until hen is golden brown and juices run clear when hen is pierced with skewer, about 20 minutes. Transfer hen and stuffing to 2 plates; tent with foil to keep warm. Do not clean baking pan. Place liver and remaining 1/4 cup broth in same baking pan. Set pan over medium heat. Boil until slightly thickened, scraping up browned bits, about 2 minutes. Mix in dry Sherry; simmer 1 minute. Spoon gravy over hen pieces and serve immediately. Serves 2.
|