Ingredients
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1/2 cup carrot, finely chopped
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1/3 cup celery, chopped
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1/8 teaspoon dried savory, crushed or 1/2 teaspoon fresh savory
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1/2 teaspoon thyme
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1 dash pepper
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1 1/2 cups dry breadcrumbs
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1/4 teaspoon instant chicken bouillon granules or 1/4 teaspoon vegetable bouillon granules
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2 tablespoons hot water
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2 Cornish hens, washed and patted dry
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salt
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cooking oil, to brush
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2 tablespoons dry red wine
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1 tablespoon butter or 1 tablespoon margarine, melted
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4 slices bacon
Instructions
- Cook bacon until crisp.
- Remove bacon from pan, crumble; set aside.
- Drain pan of all but 2 tablespoons of the bacon grease, and saute carrots and celery in the reserved grease until tender (about 5 minutes).
- Add bacon, savory, thyme, and pepper; mix in bread crumbs.
- Dissolve bouillon in hot water, and drizzle over the bread mixture.
- Toss lightly.
- Season cavities of hens with salt, then lightly stuff with the bread mixture.
- If birds have neck skin still attached, pull it to each bird's back and secure with a small skewer.
- Tie legs to tail, and twist wing tips under back on each.
- Place hens breast side up in a shallow roasting pan.
- Brush with cooking oil and cover loosely with foil.
- Roast at 375°F for 30 minutes.
- Combine wine, butter, and orange juice.
- Uncover birds and baste with wine mixture.
- Roast uncovered for another hour (until done), basting twice with wine mixture.