ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sherried Cornish Hens

Yield 4 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes