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- Remove giblets from defrosted birds and throw away.
- Heat the butter in a heavy skillet with heat-proof handle. Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 min. When hens are browned, add in sherry to the pan and transfer it to the oven.
- Roast birds 45-60 min, till they are tender, basting often.
- Transfer hens to heated (and heatproof) serving dish. Hot brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.
- If you can't get Rock Cornish hens, use squab, poussin (very young chicken) or possibly quail. These birds cook more quickly, so adjust the roasting time accordingly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 2 servings | |
| Calories 315 | |
| Calories from Fat 202 | 64% |
| Total Fat 23.04g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 167mg | 7% |
| Potassium 35mg | 1% |
| Total Carbs 4.06g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.31g | 2% |
| Protein 0.3g | 0% |
