Recipes

Barrington Software Incorporated

Roasted Cornish Hen and Grapes

Cookbook

MarthaStewart

Category Name

Poultry

Servings

Tools

Serving Size

Yield

Yield Unit

Quantity

Unit

Pre-instructions Ingredient Post-instructions

1 1/2

Pound(s)

mixed red and

green seedless

grapes

shallots,

root end intact,

halved if large

(Shallots often have

two lobes, which

should be

separated before

sprigs

thyme, plus leaves

for hens

Tablespoon(s)

olive oil Coarse

salt and ground

pepper

Cornish

game hens (1 to 1

1/4 pounds each)

Method

1. Preheat oven to 450°. On a rimmed baking sheet, toss grapes and shallots with

thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

2. Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast

side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.

3. Roast, basting hens occasionally with pan juices, until an instant-read

thermometer inserted in thickest part of leg (avoiding bone) registers 160°, 30 to 35

minutes.

8/25/2004 1:24:30 PM

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Roasted Cornish Hen and Grapes