Cornish Hens In Port And Sour Cream Sauce

• 6 Cornish hens
• 1/2 tsp. poultry seasoning
• 3/4 tsp. salt
• 2 Granny Smith apples, peeled and sliced
• 1 c. fresh sliced mushrooms
• 1/4 c. melted butter
• 1/4 c. water
• 1 clove garlic
• 1/2 c. butter
• 1 (10 oz.) can chicken broth
• 1 1/4 c. water
• 1/2 c. Port wine
• 1 tsp. browning and seasoning sauce
• 2 Tbsp. cornstarch
• 1/2 c. sour cream
• black pepper

1. Clean hens and remove giblets.
2. Sprinkle with salt, pepper and poultry seasoning.
3. Slice apples and place in cavities of hens. Secure with toothpicks and rub hens with garlic.
4. Melt 1/2 cup butter in skillet and brown hens on all sides.
5. Arrange hens in a large baking pan.
6. Combine chicken broth, 1 1/4 cups water and wine.
7. Pour over hens and bake at 350u0b0 for 1 hour, basting frequently.
8. Remove hens from oven and place on platter, keeping warm.
9. Reserve 2 cups of pan drippings.
10. Saute mushrooms in 1/2 cup butter.
11. Add pan drippings and browning sauce.
12. Dissolve cornstarch in 1/4 cup water.
13. Stir into mushroom mixture.
14. Whisk in sour cream.
15. Do not boil!
16. Serve sauce with hens.

cornish hens, poultry seasoning, salt, apples, mushrooms, butter, water, clove garlic, butter, chicken broth, water, wine, browning and seasoning sauce, cornstarch, sour cream, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901720 (may not work)