Cornish Hens & Vegetables
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (9x13 inch)
- Foil
Ingredients
- 2 Cornish game hens
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 cup Vegetable 1 Option
- Vegetable 2 Option
- 2 cloves garlic, minced
- ½ teaspoon Herb Option
- 1 can Soup Option, (10½ oz / 298 g)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
OPTIONS
Vegetable 1 - Use 1 Item
- mushrooms, sliced
- zucchini, sliced
- tomato, diced
- celery, sliced
Vegetable 2 - Use 1 Item
- 4 spring onions, sliced
- 2 tablespoons pimento, chopped
- ½ cup onion, diced
- ½ cup carrot, diced
Herb - Use 1 Item
- dried tarragon, crushed
- dried thyme, crushed
- dried basil, crushed
- rubbed sage
Soup - Use 1 Item
- condensed chicken broth
- condensed French onion soup
- condensed tomato bisque
Spanish style vegetable soup
Instructions
- Split each Cornish hen in half, down through the center of the breast and through the back so you have 4 halves.
- Heat the oil and butter in a large non stick pan on medium high heat. When hot, add 2 halves and brown on both sides, remove the browned halves to a 9x13 inch baking pan. Repeat with remaining halves. Leave drippings in pan after the second batch has been placed in the baking pan.
- Reduce heat to medium on the pan, then preheat your oven to 180° C (350° F).
- To the pan add Vegetable 1, Vegetable 2, and Herb Options, plus the garlic. Cook for 2 minutes stirring continuously.
- Add the Soup Option and stir in, heat to boiling, stirring. Remove from heat.
- Pour hot mixture over the hens in the baking pan. Cover pan with foil.
- Bake for 25 minutes. Remove foil, baste hens with pan juices and bake another 10 minutes uncovered, or until hens are fork tender.
- Remove hens to a serving platter. Pour pan juices into a pan and place over high medium heat and bring to a boil. In a measuring cup, mix together the cornstarch and cold water to make a slurry.
- When the juices are boiling, stir in the slurry and cook for 1 minute to make a sauce. Remove from heat.
- Pour some sauce over the hens and the remaining to a bowl to be passed on the table.
- Serve and enjoy.
Notes
High cost per serving, as I have only seen Cornish game hens once and that was in Phuket province, and they were about $5 each, but they were good!
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