Roast Cornish Hens With Herb Gravy

Oxmoor House
4 servings


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4 (1- to 1 1/2-pound) Cornish hens
1/2 cup butter or margarine, melted
1/2 cup instant nonfat dry milk powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground marjoram
1/2 teaspoon dried whole basil
1 1/2 cups water


Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; truss. Place hens, breast side up, in a shallow baking pan; brush with melted butter. Bake at 400° for 20 minutes; reduce heat to 350°. Cover, and bake an additional 35 minutes or until tender. Transfer hens to a serving platter, and keep warm. Reserve 1/4 cup pan drippings.

Combine drippings and remaining ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Serve gravy with Cornish hens.

Created date

February 2010