Title: Harvest cornish hens
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      4 ea 1 3/4 lb. fresh or frozen ro
      1 x  Salt
      1 x  Pepper
      2 T  Olive or salad oil
      1 t  Dried parsley flakes
    1/4 t  Dried thyme leaves
      1 T  Butter or margarine
      1 ea 10-oz bag carrots, sliced 1/
      1 ea 10-oz container brussel spro
      1 ea 12-oz. package mushrooms, sl
      1 x  Milk
      1 T  All-purpose flour
      1 t  Chicken-flavor instant bouil
      1 x  Parsley sprigs for garnish
 
  Calories     per serving: 435 Fat grams per serving: 23 Approx. Cook
  Time: Cholesterol  per serving: 105 Remove giblets and necks from
  Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens
  with running cold water; pat dry with paper towels. Sprinkle inside
  body cavity with salt and pepper. Fold neck skin to back; lift wings
  toward neck, then fold them under back of hen so they stay in place.
  With string, tie legs and tail of each hen together. Place hens,
  breast-side up, on rack in roasting pan. In a cup, mix olive or salad
  oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4
  tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree
  oven about 1 1/4 hours, brushing hens occasionally with drippings in
  pan. Hens are done when legs can be moved up and down easily or when
  fork is inserted between leg and body cavity and juices that escape
  are not pink. Toward the end of roasting hens, in 12-inch skillet
  over medium-high heat, in hot margarine, cook carrots, Brussel
  sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high
  heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to
  10 minutes until vegetables are tender-crisp, stirring occasionally;
  keep warm. When hens are done, discard strings. Place hens on warm
  large platter; keep warm. For gravy, remove rack from roasting pan;
  pour pan drippings into 1-cup measure; let drippings stand a few
  seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from
  drippings into 3-quart saucepan; skim and discard any remeining fat.
  In saucepan over high heat, in hot fat, cook mushrooms until tender
  and golden, stirring occasionally. Stir enough milk into meat juice
  to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2
  tsp salt until blended. Add 1/2 cup water to roasting pan; stir to
  loosen brown bits from bottom of pan. Pour water and brown bits into
  mushrooms in saucepan. Add meat-juice mixture; cook over high heat,
  stirring constantly until mixture boils and thickens slightly; boil 1
  minute. To serve, arrange vegetables on platter with Cornish hens.
  Garnish with parsley sprigs. Serve with mushroom gravy.