Roasted Cornish Hens With Grapes

• 4 Cornish hens with necks and gizzards, each about 1 1/4 pounds
• 2 tablespoons vegetable or corn oil
• Salt and freshly ground pepper to taste
• 1 large onion, peeled
• 1/4 cup dry sherry wine
• 1 tablespoon red-wine vinegar
• 1 tablespoon honey
• 1 cup fresh or canned chicken broth
• 1 tablespoon tomato paste
• 2 cups green seedless grapes
• 1 tablespoon butter

1. Preheat oven to 450 degrees.
2. Place the hens in a shallow baking dish without crowding.
3. Rub hens with oil and sprinkle inside and out with salt and pepper.
4. Cut onion in half.
5. Place the halves cut side down around the hens.
6. Arrange gizzards and necks around the hens.
7. Place baking dish on top of stove over medium-high heat.
8. Turn the hens over in the dish to coat them with the oil.
9. Brown them for a few minutes.
10. Arrange hens on their sides, place in the oven and bake 15 minutes, basting often.
11. Turn the hens on the other side and continue baking 15 minutes, basting often.
12. Turn the hens breast side up.
13. Bake about 10 minutes, basting often.
14. Transfer the hens to a heated serving platter.
15. Cover with foil to keep warm.
16. Skim off the fat from the pan liquid.
17. Place the dish on top of stove and bring the liquid to a boil.
18. Add the sherry and vinegar and stir to dissolve any brown particles that may cling to the bottom of pan.
19. Strain sauce into a saucepan and bring to a boil.
20. Cook down by half.
21. Add the honey, broth and tomato paste.
22. Stir and add any liquid that may have accumulated inside or around the birds.
23. Add the grapes and bring to a boil.
24. Cook about 1 minute, stirring.
25. Swirl in the butter, add salt and pepper, if necessary.
26. Pour the sauce over the hens and serve.

cornish hens, vegetable, salt, onion, sherry wine, redwine vinegar, honey, chicken broth, tomato paste, grapes, butter

Taken from cooking.nytimes.com/recipes/1615 (may not work)