Note: It will take 3 days to thaw a frozen Cornish hen in the refrigerator.
–1 Cornish hen (game hen)
–Bac’n pieces (soy bacon)
–red wine (cooking wine is fine)
–red currant jelly (bottled)
–chicken broth (non-fat, low sodium)
–breadcrumbs (I used Pepperidge Farm herbed)
–onion (one-half, sliced)
–mushrooms (sliced, baby bellas)
1 – While still encased in plastic, cut through the Cornish hen lengthwise, just to one side of the backbone. Place in a large, covered baking dish with a very little chicken broth. Season with salt, pepper, thyme, and olive oil. Microwave on high for 7 minutes; then turn the hen over, and microwave for 7 minutes more.
2 – Place 2 tablespoons of red currant jelly in a microwaveable cup. Add one-fourth cup of red wine. Microwave on high for 1 minute. Pour over the cooked Cornish hen. Then sprinkle the hen with Bac’n pieces.
3 – Place one-half sliced onion, chopped parsley, and sliced baby bells mushrooms (1 handful) in a covered baking dish with a little chicken broth. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes. Then add a generous amount of breadcrumbs and more chicken broth. Stir well. Season with olive oil. Microwave for 1 minute more.
4 – Serve one-half Cornish hen to each person, with sauce spooned over the hen and the dressing. I also served baked potatoes with plain yogurt and broccoli (for recipes, use the search box in this blog).
–Cornish hen adapted from astray recipes.com; dressing adapted from To the Taste of a King.