- 8 frozen Cornish game hens, thawed
- salt and pepper
- bay leaves
- garlic
- 8 whole cloves
- 8 small thin slices onion
- 4 slices lemon
- 8 small sprigs celery leaves
- 8 sprigs
- 4 slices bacon
- 2 large onions, quartered
- 3 cups chicken stock
- 1/4cup dry vermouth
- 3/4cup water
- 1/3cup white vinegar
- 6 whole cloves
- 1stick cinnamon, broken up
- 14oz can whole cranberry sauce
- 1/4cup cold water
- 2tbsp cornstarch
Heat oven to 450F (230C). Have ready a large shallow roasting pan
big enough to hold the 8 birds with a little space between. Wash Cornish
hens and dry well inside and out with paper toweling.Sprinkle inside of
each with salt and pepper. Add a small piece of bay leaf, a silver of garlic
a clove, a slice of onion, half a slice of lemon, a sprig of celery leaves and
a sprig of parsley to the inside of each bird. Tie legs ad wings close to bodies
and set birds in lightly oiled roasting pan. Lay a half strip of bacon over the
breast of each bird.
Put cooked birds on large hot platter and set in warm oven.Strain cooking
stock into a large measuring cup and add water, if necessary, to make 3 cups
(750ml) liquid.Put this liquid into sauce pan and bring to a boil. Combine 1/4
cup(60ml) cold water and cornstarch in small jar with a tight lid and shake
together until well blended. Stir into boiling liquid gradually and cook until thick
and clear, stirring. Taste and add salt and pepper, if desired. Stir spiced
cranberry mixture and heat well.Serve as gravy.
