Cornish Game Hens With Madeira and Cream Sauce

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READY IN: 55mins
SERVES: 6
YIELD: 3 hens
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove broiler pan and put chicken stock in it.
  • Preheat the broiler.
  • Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
  • The hens will be done when juices run clear or yellow.
  • Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
  • Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
  • Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
  • Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
  • Take hens out of oven and serve with the sauce drizzled over it.
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