Prep 1 hr
Cook 2 hrs
This is a very snazzy dish. It has great flavors in it too that will make family and friends just go "Hmmm, what is that?" All you'll have to say though is "Good." lol
For The Hens
- 3 (595.33 g) frozen Cornish hens, thawed
- 1 head garlic
- 59.14 ml butter, softened
- 22.18 ml raspberry balsamic vinegar (you can use regular, but the raspberry really is great)
- 2.46 ml salt
- 2.46 ml pepper
- 4.92 ml dried rosemary
For The Gravy
- 29.58 ml butter
- 44.37 ml flour
- 59.14 ml minced onion
- 59.14 ml of the hen dripping
- 177.44-236.59 ml milk (I use 1%)
- 14.79 ml raspberry balsamic vinegar
- salt and pepper
- Preheat oven to 350°F.
- Place the hens in a foil lined oven pan and set aside.
- Wrap the garlic in foil, place in the preheated oven, and roast for 1 hour.
- Meanwhile, stir together the rest of the hen ingredients in a small bowl.
- When the garlic is roasted, carefully unwrap it, cut it in two, and swizzle it into the butter mixture (This topping can be made up to two days in advance).
- Spoon the mixture over the hens, then cover them with foil.
- Bake for 1 1/2 hours cover in a 350°F oven, then uncover and bake for 30 minutes more.
- In the last minutes begin to melt the gravy butter in a medium saucepan, over medium-low heat.
- Add the flour and and begin to stir constantly for 1 minute; add the onion and stir together.
- Let it cook, stirring occasionally for 3-4 minutes.
- Remove the hens from the oven and onto a serving platter.
- Measure out 1/4 cup of the drippings and whisk it into the flour/butter mixture.
- Add the milk, vinegar, salt, and pepper, and turn the head to medium-high to bring it to a boil, stirring frequently.
- When it is boiling, remove it from the heat and pour over the hens.