Cornish Hen With Vegetables (Recipe)

Ingredients

1/4 cup sliced carrots

1/4 cup chopped onion

1/4 cup chopped celery

4 small whole mushrooms

2 teaspoons snipped parsley or 1 teaspoon dried parsley

1/2 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed

1 1- to 1 1/2-pound Cornish game hen, thawed

2 tablespoons dry sherry or chicken broth

Paprika or salt and pepper

Brown Rice (optional)

Steamed Broccoli (optional)

Steps

1. Preheat the oven to 375°.

2. In a small saucepan, cook the carrots, onion and celery in a small amount of boiling water for 6 minutes.  Drain the vegetables and return them to the saucepan.  Stir in the mushrooms, parsley and thyme.

3. Rinse the Cornish hen under cold running water; reserve the giblets for another use.

4. Spoon the vegetable mixture into the cavity of the Cornish hen.  Pour the sherry or broth over the vegetables in the cavity.  Sprinkle the Cornish hen with the paprika or salt and pepper.

5. Place the Cornish hen on a rack in a shallow roasting pan.  Cover the cavity with foil.  Bake in the 375° oven for 1 1/4 to 1 1/2 hours or until the meat is tender and no pink remains.  Let the Cornish hen stand for 5 to 10 minutes before serving.  Serve with brown rice and steamed broccoli, if desired.

Tips:

Thaw the Cornish hen on a plate in the refrigerator - not on the counter or in a pan of water.  Rinse it thoroughly before adding the vegetables.

If desired, glaze the Cornish hen by brushing with apple or currant jelly about 5 minutes before the Cornish hen is done.

Precooking the carrot, onion and celery before stuffing them into the Cornish hen ensures that they will be tender when the Cornish hen is done.

If desired, substitute sage for part of the thyme or parsley.

From : America's Best-Loved Community Recipes