Cornish Game Hens With Madeira And Cream Sauce

1. 1

   Remove broiler pan and put chicken stock in it.

2. 2

   Preheat the broiler.

3. 3

   Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.

4. 4

   The hens will be done when juices run clear or yellow.

5. 5

   Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.

6. 6

   Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.

7. 7

   Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.

8. 8

   Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.

9. 9

   Take hens out of oven and serve with the sauce drizzled over it.

* Per serving · 4 servings · Values may vary.