Sherried Cornish Hens

Oxmoor House
4 servings


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4 (1 1/4-pound) Cornish hens, split
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon pepper
1/2 cup butter or margarine, melted
1/2 cup sherry
2 tablespoons all-purpose flour
1 (8-ounce) can sliced mushrooms, drained


Rinse hens with cold water, and pat dry. Combine lemon juice, salt, and pepper; rub mixture over hens. Place hens, breast side up, in a shallow roasting pan. Brush with butter; pour sherry over hens. Cover lightly, and bake at 325° for 1 hour. Uncover and broil 6 inches from heat about 10 minutes. Transfer hens to a large serving platter; set aside.

Combine pan drippings and flour in a skillet, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mushrooms. Spoon gravy over hens.

Created date

February 2010