Cornish Game Hens With Cranberry Gravy

• 8 frozen Cornish game hens, thawed
• 8 whole cloves
• 8 small thin slices onion
• 4 slices lemon
• 8 small sprigs celery leaves
• 8 sprigs parsley
• 4 slices bacon
• 2 large onions, quartered
• 3 c. chicken stock
• 1/4 c. dry vermouth
• 3/4 c. water
• 1/3 c. white vinegar
• 6 whole cloves
• 1 stick cinnamon, broken up
• 14 oz. can whole cranberry sauce
• 1/4 c. cold water
• 2 Tbsp. cornstarch
• salt and pepper
• bay leaves
• garlic cloves

1. Heat oven to 450u0b0.
2. Have ready a large shallow roasting pan big enough to hold the 8 birds with a little space between.
3. Wash the hens and dry well inside and out with paper toweling.
4. Sprinkle inside of each with salt and pepper.
5. Add a small piece of bay leaf, a sliver of garlic, a clove, a slice of onion, half a slice of lemon, a sprig of celery leaves and a sprig of parsley to the inside of each bird.
6. Tie legs and wings close to bodies and set birds in lightly oiled roasting pan.
7. Lay a half strip of bacon over the breast of each bird.
8. Add onions quarters, giblets, chicken stock and vermouth to the pan.
9. Roast 15 minutes at 450u0b0. Turn heat to 350u0b0 and continue roasting until the birds are tender, about 45 minutes.
10. Baste occasionally and remove bacon for the last 15 minutes of cooking.

game hens, cloves, thin, lemon, celery, parsley, bacon, onions, chicken stock, water, white vinegar, cloves, cinnamon, cranberry sauce, cold water, cornstarch, salt, bay leaves, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204081 (may not work)