Cornish Hen Bordelaise

• 8 Cornish hens, about 1 lb each
• salt
• pepper
• 8 tablespoons butter
• 1 onion, cut into 8 pieces
• 1 celery rib, cut into 8 pieces
• 1 dash paprika
• 1/4 cup butter, melted
• For Sauce
• 1/2 teaspoon thyme, dried
• 1 bay leaf
• 1 cup madeira wine
• 1 cup chicken stock
• 1 1/2 tablespoons cornstarch
• 2 teaspoons sugar
• 1 onion, chopped fine

1. For the birds:
2. rub hens inside and out with butter.
3. Sprinkle with salt, pepper, paprika.
4. Place a piece of onion and celery inside each hen. tie legs together.
5. Roast uncovered about 1 hr @ 425 degrees F basting with melted butter.
6. For the Sauce:
7. In a small bowl combine thyme, bay leaf, and wine; set aside.
8. when birds are done pour off 1/2 cup drippings into skillet and saute' onion until soft.
9. mix cornstarch and sugar into the chicken stock and add to skillet. Bring to boil, reduce to simmer and add the wine. simmer about 5 minutes or until desired thickness is reached.
10. strain sauce into a gravy boat and serve with hens.

cornish hens, salt, pepper, butter, onion, celery, paprika, butter, for sauce, thyme, bay leaf, madeira wine, chicken stock, cornstarch, sugar, onion

Taken from www.food.com/recipe/cornish-hen-bordelaise-453564 (may not work)