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1
Preheat oven to 450 degrees.
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2
Place the hens in a shallow baking dish without crowding.
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3
Rub hens with oil and sprinkle inside and out with salt and pepper.
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4
Cut onion in half.
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5
Place the halves cut side down around the hens.
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6
Arrange gizzards and necks around the hens.
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7
Place baking dish on top of stove over medium-high heat.
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8
Turn the hens over in the dish to coat them with the oil.
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9
Brown them for a few minutes.
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10
Arrange hens on their sides, place in the oven and bake 15 minutes, basting often.
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11
Turn the hens on the other side and continue baking 15 minutes, basting often.
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12
Turn the hens breast side up.
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13
Bake about 10 minutes, basting often.
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14
Transfer the hens to a heated serving platter.
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15
Cover with foil to keep warm.
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16
Skim off the fat from the pan liquid.
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17
Place the dish on top of stove and bring the liquid to a boil.
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18
Add the sherry and vinegar and stir to dissolve any brown particles that may cling to the bottom of pan.
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19
Strain sauce into a saucepan and bring to a boil.
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20
Cook down by half.
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21
Add the honey, broth and tomato paste.
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22
Stir and add any liquid that may have accumulated inside or around the birds.
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23
Add the grapes and bring to a boil.
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24
Cook about 1 minute, stirring.
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25
Swirl in the butter, add salt and pepper, if necessary.
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26
Pour the sauce over the hens and serve.
