Ingredients
6 Cornish hens
1/2 tsp. poultry seasoning
3/4 tsp. salt
2 Granny Smith apples, peeled and sliced
1 c. fresh sliced mushrooms
1/4 c. melted butter
1/4 c. water
1 clove garlic
1/2 c. butter
1 (10 oz.) can chicken broth
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Clean hens and remove giblets. Sprinkle with salt, pepper and poultry seasoning. Slice apples and place in cavities of hens. Secure with toothpicks and rub hens with garlic. Melt 1/2 cup butter in skillet and brown hens on all sides. Arrange hens in a large baking pan. Combine chicken broth, 1 1/4 cups water and wine. Pour over hens and bake at 350° for 1 hour, basting frequently. Remove hens from oven and place on platter, keeping warm. Reserve 2 cups of pan drippings. Saute mushrooms in 1/2 cup butter. Add pan drippings and browning sauce. Dissolve cornstarch in 1/4 cup water. Stir into mushroom mixture. Whisk in sour cream. Do not boil! Serve sauce with hens.
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Ruby port — cheese pairing, reductions, poaching pears
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Italian pasta organized by shape — which sauce belongs with which pasta