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Instructions |
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Rinse Cornish game hens with cold water and pat dry with paper
towels. Split hens in half by cutting down backbone and then
through breastbone.
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Mix sage, rosemary, garlic powder, salt, and pepper; rub hens
inside and out. Wash hands.
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In 5 quart Dutch oven, melt butter. Over medium-high heat, brown
hens on all sides. Add wine, cover and simmer until tender (approx,
45 minutes). Insert an instant-read thermometer into the thickest
part of the chicken. Internal temperature should read 180 degrees
F.
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Remove hens to serving plater, cover and keep warm. Mix flour
with the 1/2 cup warm and add to pan juices for Cornish sauce.
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| Serving
Suggestions |
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Serve with noodles mixed with sour cream and parmesan cheese.
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Originally Submitted
1/18/2011
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