Cornish Game Hens with White Wine Sauce


If you want to serve something elegant and sophisticated then Cornish Game Hen should be on your menu.  Serve with a white wine sauce and garnish with fresh rosemary.


Cornish Game Hens with White Wine Sauce

Makes 6 servings



6 1 lb. Cornish game hens, giblets removed

12 whole cloves garlic, peeled

12 sprigs thyme

12 sprigs rosemary

3/4 cup butter

3/4 cup dry white wine

3/4 teaspoon ground marjoram

1 1/2 teaspoons garlic powder

3/4 teaspoon salt

3/4 teaspoon pepper

3/4 cup low-salt chicken broth

4 tablespoons cornstarch

4 tablespoons water


2 cans whole berry cranberry sauce



Preheat oven to 350° F. Rinse hens with cold water and pat dry. Place 2 garlic cloves, 2 sprigs thyme and 2 sprigs rosemary in cavity of each hen. Tie legs with kitchen string if desired.  Arrange in baking or roasting pan. Melt butter in small saucepan. Stir in wine, marjoram, garlic powder, salt and pepper. Pour over chicken. Roast for approximately 20 minutes per pound until hens are golden brown and juices run clear when thigh is pierced at thickest part. Remove chicken to plate and cover loosely with foil to keep warm. Transfer pan juices to medium saucepan. Add chicken broth, water, and cornstarch to the drippings. Cook over medium-high heat until mixture thickens and begins to bubble. Arrange arugula on serving platter and place hens on top. Pour sauce over hens. Spoon cranberry sauce around hens and add along with additional sprigs of rosemary for garnish. Serve immediately.



Cornish game hen