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Chowning's Tavern Roast Game Hens with White Wine Mushroom Sauce
Makes 4 servings.
1/2 C. plus 2 T. softened unsalted butter, divided
1/2 lb. small mushrooms, trimmed and quartered
1/4 C. flour
2 C. homemade chicken stock OR low-salt canned chicken stock
1/2 C. dry white wine, preferably from Burgundy
salt and freshly ground black pepper to taste
1 T. finely chopped parsley
4 1 1/4-pound game hens
Preheat the oven to 450�. Lightly oil a rack and set it in a large roasting pan.
In a large skillet over medium-high heat, melt 1/4 cup butter. Add mushrooms and
cook, stirring often, until well-browned, about 10 minutes. Using a slotted
spoon, transfer the mushrooms to drain on paper towels. In the skillet over
medium-high heat, melt 1/4 cup butter. Add the flour and stir until well-blended
and lemon-colored, about 3 minutes. Pour in the chicken stock; increase the heat
to high, and bring to a boil, stirring often. Reduce the heat to medium and
simmer until thick and creamy, about 5 minutes. Stir in the wine, add the
mushrooms and simmer 5 minutes longer. Season with salt and pepper. Stir in the
parsley. Reheat over low heat before serving if made in advance.
Rub the game hens with the remaining 2 tablespoons softened butter. Season well
with salt and pepper. Arrange, breast side up, on the oiled rack and reduce the
oven temperature to 350�F. Roast the game hens, basting often, until golden
brown and the juices run clear when pierced at the thickest part of the thigh,
about 45 minutes to 1 hour. Let sit, loosely covered with foil, for about 10
minutes before serving.
Place the hens on individual plates and spoon over a small amount of the sauce.
Serve the remaining sauce on the side.
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