Ingredients: 6 fresh Cornish hens (about 1 1/2 pounds each) 4 teaspoons butter melted 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce salt and ground pepper green onion tops, blanched, if desired 6 sprigs fresh rosemary, if desired 3 tablespoons all- purpose flour 1 can (13 3/4 ounces) ready-to-serve chicken broth 1/2 cup dry sherry dash hot pepper sauce, if desired Directions:Preheat oven to 350 F. Rinse hens with water; pat dry. Combine butter, lemon juice and Worcestershire sauce. Brush hens with butter mixture. Sprinkle with salt and pepper. Tie legs together with kitchen string. Place hens in large, shallow roasting pan. Bake 1 to 1 1/4 hours or until skin is crisp and golden brown and juices run clear. Transfer hens to warm serving platter. Remove and discard string. Tie legs with green onions; garnish with rosemary. Stir flour into pan drippings. Cook, stirring constantly, over medium-low heat 4 to 5 minutes or until flour is deep golden brown. Gradually whisk in chicken broth and sherry. Continue to cook, stirring often, until gravy is smooth and thickened. Season with hot pepper sauce. Serve with hens. |