Cornish Game Hens With Cranberry Gravy - cooking recipe

Ingredients

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

Preparation

Heat oven to 450\u00b0.
Have ready a large shallow roasting pan big enough to hold the 8 birds with a little space between.
Wash the hens and dry well inside and out with paper toweling.
Sprinkle inside of each with salt and pepper.
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.
Tie legs and wings close to bodies and set birds in lightly oiled roasting pan.
Lay a half strip of bacon over the breast of each bird.
Add onions quarters, giblets, chicken stock and vermouth to the pan.
Roast 15 minutes at 450\u00b0. Turn heat to 350\u00b0 and continue roasting until the birds are tender, about 45 minutes.
Baste occasionally and remove bacon for the last 15 minutes of cooking.