richard-in-cincy
Well-known member
My notes follow the recipe.
CHOWNING’S TAVERN ROAST GAME HENS WITH WHITE WINE MUSHROOM SAUCE
Serves 4
½ cup (1 stick) plus 2 tablespoons softened unsalted butter, divided
½ pound small mushrooms, trimmed and quartered
¼ cup flour
2 cups Chicken Stock (page 24) or low-salt canned chicken stock
½ cup dry white wine, preferably from Burgundy
Salt and freshly ground black pepper to taste
1 tablespoon finely chopped parsley
4 game hens (1-1/4 pounds each)
Preheat the oven to 450° F., lightly oil a rack, and set it in a large roasting pan.
In a large skillet over medium-high heat, melt ¼ butter. Add the mushrooms and cook, stirring often, until well browned, about 10 minutes. Using a slotted spoon, transfer the mushrooms to drain on paper towels. In the skillet over medium-high heat, melt ¼ cup butter. Add the flour and stir until well blended and lemon colored, about 3 minutes. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium and simmer until thick and creamy, about 5 minutes. Stir in the wine, add the mushrooms, and simmer 5 minutes longer. Season with salt and pepper. Stir in the parsley. Reheat over low heat before serving if made in advance.
Rub the game hens with the remaining 2 tablespoons softened butter. Season well with salt and pepper. Arrange, breast side up, on the oiled rack and reduce the oven temperature to 350° F. Roast the game hens, basting often, until golden brown and the juices run clear when pierced at the thickest part of the thigh, about 45 minutes – 1 hour. Let sit, loosely covered with foil, for about 10 minutes before serving.
Place the hens on individual plates and spoon over a small amount of the sauce. Serve the remaining sauce on the side.
The Colonial Williamsburg Tavern Cookbook
Clarkson Potter/Publishers New York
In association with The Colonial Williamsburg Foundation
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My notes:
This dish brought me back to Williamsburg when my parents took us there when I was a teenager. I can’t remember whether or not we dined at Chowning’s. I now have my Mom’s Steiff Williamsburg pewter including candlesticks, porringer, and Pewter Rabbit. I’ll have to make this again and light those candlesticks!
I spied the hens on sale and put this library cookbook to good use. I halved the recipe using two hens totaling 1.37 lb. After seasoning the cavities, I tied their teeny, tiny little ankles together….
I used Wondra Quick-Mixing Flour (Sauce & Gravy) for the gravy and it made for a smooth gravy. I used a reasonably priced, drinkable French Chardonnay. You really don’t need to use up a whole tablespoon of butter to coat the hens. My cooking time was an hour and a half. I forgot the parsley so I used dried French tarragon.
CHOWNING’S TAVERN ROAST GAME HENS WITH WHITE WINE MUSHROOM SAUCE
Serves 4
½ cup (1 stick) plus 2 tablespoons softened unsalted butter, divided
½ pound small mushrooms, trimmed and quartered
¼ cup flour
2 cups Chicken Stock (page 24) or low-salt canned chicken stock
½ cup dry white wine, preferably from Burgundy
Salt and freshly ground black pepper to taste
1 tablespoon finely chopped parsley
4 game hens (1-1/4 pounds each)
Preheat the oven to 450° F., lightly oil a rack, and set it in a large roasting pan.
In a large skillet over medium-high heat, melt ¼ butter. Add the mushrooms and cook, stirring often, until well browned, about 10 minutes. Using a slotted spoon, transfer the mushrooms to drain on paper towels. In the skillet over medium-high heat, melt ¼ cup butter. Add the flour and stir until well blended and lemon colored, about 3 minutes. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium and simmer until thick and creamy, about 5 minutes. Stir in the wine, add the mushrooms, and simmer 5 minutes longer. Season with salt and pepper. Stir in the parsley. Reheat over low heat before serving if made in advance.
Rub the game hens with the remaining 2 tablespoons softened butter. Season well with salt and pepper. Arrange, breast side up, on the oiled rack and reduce the oven temperature to 350° F. Roast the game hens, basting often, until golden brown and the juices run clear when pierced at the thickest part of the thigh, about 45 minutes – 1 hour. Let sit, loosely covered with foil, for about 10 minutes before serving.
Place the hens on individual plates and spoon over a small amount of the sauce. Serve the remaining sauce on the side.
The Colonial Williamsburg Tavern Cookbook
Clarkson Potter/Publishers New York
In association with The Colonial Williamsburg Foundation
- - - - - - - - - - - - - - - -
My notes:
This dish brought me back to Williamsburg when my parents took us there when I was a teenager. I can’t remember whether or not we dined at Chowning’s. I now have my Mom’s Steiff Williamsburg pewter including candlesticks, porringer, and Pewter Rabbit. I’ll have to make this again and light those candlesticks!
I spied the hens on sale and put this library cookbook to good use. I halved the recipe using two hens totaling 1.37 lb. After seasoning the cavities, I tied their teeny, tiny little ankles together….
I used Wondra Quick-Mixing Flour (Sauce & Gravy) for the gravy and it made for a smooth gravy. I used a reasonably priced, drinkable French Chardonnay. You really don’t need to use up a whole tablespoon of butter to coat the hens. My cooking time was an hour and a half. I forgot the parsley so I used dried French tarragon.