Holiday Hens With Sherry Sauce

Holiday Hens With Sherry Sauce

Ingredients

  1. 6 fresh Cornish hens (about 1½ pounds each)
  2. 4 teaspoons Challenge Butter, melted
  3. 2 teaspoons fresh lemon juice
  4. 1 teaspoon Worcestershire sauce
  5. 6 sprigs fresh rosemary, if desired
  6. 3 Tablespoons all-purpose flour
  7. 1 can (13¾ ounces) ready-to-serve chicken broth
  8. ½ cup dry sherry
  9. dash hot pepper sauce, if desired
  10. salt
  11. ground pepper
  12. green onion tops, blanched, if desired

Directions

  1. Step 1

    Preheat oven to 350°F.

  2. Step 2

    Rinse hens with water; pat dry.

  3. Step 3

    Combine butter, lemon juice and Worcestershire sauce. Brush hens with butter mixture. Sprinkle with salt and pepper.

  4. Step 4

    Tie legs together with kitchen string. Place hens in large, shallow roasting pan. Bake 1 to 1¼ hours or until skin is crisp and golden brown and juices run clear.

  5. Step 5

    Transfer hens to warm serving platter. Remove and discard string. Tie legs with green onions; garnish with rosemary.

  6. Step 6

    Stir flour into pan drippings. Cook, stirring constantly, over medium-low heat 4 to 5 minutes or until flour is deep golden brown. Gradually whisk in chicken broth and sherry. Continue to cook, stirring often, until gravy is smooth and thickened. Season with hot pepper sauce. Serve with hens.

Source: Famous Inns/Seasonal Celebrations-DMI. Reprinted with permission of Dairy Management, Inc.

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