Prep 10 mins
Cook 1 hr 15 mins
From The Star of Texas Cookbook by the Junior League of Houston. Here for future use.
- 2 Cornish hens, halved lengthwise
- 2 slice bacon, cut in half
- 14.79 ml lemon juice
- 1 chicken bouillon cube
- 236.59 ml hot water
- 29.58 ml flour
- 236.59 ml water
- 44.37 ml whole berry cranberry sauce
- 113.39 g can canned mushroom slices, can use 1/2 lb. fresh sliced mushrooms
- Preheat oven to 375 degrees F.
- Season hens with salt and pepper.
- Place, cut side down, in large shallow roasting pan.
- Put 1/2 slice of bacon on each half hen.
- Sprinkle with lemon juice.
- Dissolve bouillon cube in the boiling water and add to the bottom of the pan.
- Bake for 1 hour and 15 minutes or until juice runs clear when thigh is pierced with a fork. Baste often with pan drippings.
- When hens are done, remove to a serving platter.
- Pour pan drippings into medium saucepan.
- Blend flour into the drippings.
- Cook over low heat, stirring constantly until browned.
- Gradually add 1 cup of water. Cook, stirring contanstly, until smooth and thickened.
- Stir in cranberry sauce and mushrooms.
- Add salt and pepper to taste.
- Simmer 10 minutes and serve over the hens.
- Serve with rice.
What a spectacular dish! And the taste is too die for -- I made it exactly as written, except that I used fresh mushrooms that I sauteed ahead of time and used twice the amount of bacon. The bacon came out perfectly -- not too soft, and its drippings added such a fantastic flavor to the hens. The sauce was really good too -- there was enough cranberry sauce to add a nice tang but not too much as to overpower the other flavors. This is most definitely a keeper, and I will be making it again and again -- and already have it flagged to make for this year's Christmas dinner. Thanks for sharing this recipe, Oolala.