Cornish Hens & Gravy
Submitted by kombuis
Parsley-stuffed Cornish game hens browned in butter, braised until fall-off-the-bone tender, and served with a silky whipping cream pan gravy. Simple ingredients, stunning results.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsY’all, this is old-school Southern elegance with five ingredients and one Dutch oven.
Two Cornish hens get rubbed with salt and pepper, stuffed with fresh parsley and a pat of butter, then browned in a heavy pot. A splash of water goes in, the lid goes on, and 45 minutes later you’ve got hens so tender the meat practically slides off the bone.
The magic happens when you stir whipping cream into those pan drippings. It thickens into a rich, velvety gravy that turns these little birds into something truly special.
Kitchen Tips
- Use a heavy Dutch oven. It holds heat evenly and keeps the hens from scorching during browning.
- Brown the hens on all sides before adding water. That golden crust is where all the flavor lives, and it seasons the gravy.
- Don’t rush the cream gravy. Stir it over low heat until it thickens naturally. No flour or cornstarch needed.
Ingredients
Directions
Rub salt and pepper inside and out on Cornish hens.
Place 1 pat of butter in each.
Divide parsley in half and stuff cavity of each hen.
This is your tenderizer.
Brown hens in ½ stick oleo over medium heat in heavy Dutch oven.
Turn fire to low. Add water and cover.
Cook 45 min. Remove hens and add whipping cream to remaining liquid.
Stir until thickened. The parsley can be removed for separate vegetable dish if desired.
The hens are very tender and delicious served with this special gravy.
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