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Roast Cornish Hens with Cranberry-Thyme Sauce
Posted By Dawn On February 18, 2009 @ 9:46 pm In gravies & sauces,poultry | Comments Disabled
Continuing with the red theme of the Valentine’s Day dinner I served last Saturday, I chose this recipe for the main course. It’s based on a highly rated recipe from epicurious.com with several modifications.
Instead of cutting the hens in half, I left them whole. It takes a little longer to cook, but I think it makes a nicer presentation. Also, once you remove the bones, half a hen really isn’t very filling, so everyone got their own bird. Because I roasted them whole, there was no need to sear them before placing them in the oven. I didn’t feel so much butter per hen was required, so I reduced that quite a bit. Finally, I adjusted the recipe to serve 4 adults. For smaller appetites, you may still want to consider half a bird per person (but still roast them whole).
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