CORNISH HENS

"This recipe is one of my favorites and is very easy to prepare. I have served it several times for guests and it has been a hit. The gravy from this dish gets a delicious flavor from the carrots and onions. Though the recipe is written to be cooked in an electric skillet, it could be adapted for skillet cooking on the stove."

2 Cornish game hens
6 tablespoons butter
1 1/2 cups water
1 chicken bouillon cube
6 medium carrots (or 1 small bag of baby carrots)
1 medium onion, sliced
2 tablespoons flour
1/4 cup water
hot cooked wild rice or mashed potatoes (to serve)

Preheat electric skillet to 350 degrees F.

Add butter to pan and brown the hens on all sides. Season the hens with salt and pepper. Remove the hens from the pan to a plate and remove all but 2 tablespoons of fat.

Add 1 1/2 cups water and the bouillon cube to the pan. Add the onions and carrots, then place the hens on top of the onions and carrots. Cook covered at 225 degrees F for 1 hour.

Remove the hens and vegetables to a serving platter. Blend flour and water and add gradually to the pan liquids. Cook stirring constantly, until the gravy is smooth and thickened.

"This dish is delicious served with wild rice or mashed potatoes."

Source: Laurie Rafanello/rec.food.cooking/1995

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