Roast Cornish Hens

Ingredients

• 2 large Cornish hens (about 1 ¾ pounds each), spatchcocked
• 2 tablespoons vegetable oil
• 1 ½ teaspoons dried thyme, crumbled
• 1 teaspoon salt
• 1 teaspoon black pepper
• Hide ingredients for (Basic Pan Gravy) 1 (Basic Pan Gravy) (opens in new tab) (Basic Pan Gravy)
  • Fat from the pan drippings or butter to make 2 tablespoons
  • 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
  • The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
  • Salt and black pepper
  • (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
  • (Finely grated lemon zest or lemon juice)

  Sub-recipe steps

  1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
  2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
  3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
  4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
  5. Strain the gravy, if desired, and reheat before serving.