Roasted Cornish Game Hens with Cranberry-Port Sauce

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¿Cómo Preparar Gallinas de Cornualles Asadas con Salsa de Arándano y Oporto?

This is a great dish for company because much of the work, from preparing the hens to making the broth for the sauce, can be done a day ahead.

Ingredientes de Gallinas de Cornualles Asadas con Salsa de Arándano y Oporto

4 gallinas de Cornualles (1½ a 2 lb. cada una)
4 cucharaditas salvia fresca finamente picada (tallos reservados para el caldo)
4 cucharaditas tomillo fresco picado (tallos reservados para el caldo)
Sal kosher y pimienta negra recién molida
1 cucharada mantequilla sin sal

Resumen de la Preparación

A continuación un breve resumen para la preparación de Gallinas de Cornualles Asadas con Salsa de Arándano y Oporto.

Using poultry shears, remove the backbones from the hens by cutting along both sides. Set each hen breast side up on a cutting board and flatten by pressing down on the breastbone with your palms. With a chef’s knife, split each hen in two along the breastbone. Extend the wings on each side and chop off the last two joints. Discard any large deposits of fat. Chop or break each backbone into 2 pieces and set aside with the wing tips.
In a small bowl, combine the sage and thyme with 1 Tbs. salt and 1 tsp. pepper. Pat the hens dry and rub the herb mixture on both sides of each hen. Arrange the hens skin side up on a rimmed baking sheet so they aren’t touching and refrigerate, uncovered, for at least 12 hours or overnight.

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