Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea 1 3/4 lb. fresh or frozen ro
1 x Salt
1 x Pepper
2 tb Olive or salad oil
1 ts Dried parsley flakes
1/4 ts Dried thyme leaves
1 tb Butter or margarine
1 ea 10-oz bag carrots, sliced 1/
1 ea 10-oz container brussel spro
1 ea 12-oz. package mushrooms, sl
1 x Milk
1 tb All-purpose flour
1 ts Chicken-flavor instant bouil
1 x Parsley sprigs for garnish

Calories per serving: 435 Fat grams per serving: 23 Approx. Cook
Time: Cholesterol per serving: 105 Remove giblets and necks from
Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens
with running cold water; pat dry with paper towels. Sprinkle inside
body cavity with salt and pepper. Fold neck skin to back; lift wings
toward neck, then fold them under back of hen so they stay in place.
With string, tie legs and tail of each hen together. Place hens,
breast-side up, on rack in roasting pan. In a cup, mix olive or salad
oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4
tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree
oven about 1 1/4 hours, brushing hens occasionally with drippings in
pan. Hens are done when legs can be moved up and down easily or when
fork is inserted between leg and body cavity and juices that escape
are not pink. Toward the end of roasting hens, in 12-inch skillet
over medium-high heat, in hot margarine, cook carrots, Brussel
sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high
heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to
10 minutes until vegetables are tender-crisp, stirring occasionally;
keep warm. When hens are done, discard strings. Place hens on warm
large platter; keep warm. For gravy, remove rack from roasting pan;
pour pan drippings into 1-cup measure; let drippings stand a few
seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from
drippings into 3-quart saucepan; skim and discard any remeining fat.
In saucepan over high heat, in hot fat, cook mushrooms until tender
and golden, stirring occasionally. Stir enough milk into meat juice
to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2
tsp salt until blended. Add 1/2 cup water to roasting pan; stir to
loosen brown bits from bottom of pan. Pour water and brown bits into
mushrooms in saucepan. Add meat-juice mixture; cook over high heat,
stirring constantly until mixture boils and thickens slightly; boil 1
minute. To serve, arrange vegetables on platter with Cornish hens.
Garnish with parsley sprigs. Serve with mushroom gravy.

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