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| | Baked Hen with Cranberry Pan Gravy
one 5 1/2 to 6 pound hen
5 cups of water
1 large onion, quartered
Celery leaves from 3 stalks celery
1 teaspoon of salt
1/8 teaspoon of dried thyme
1 cup of frozen cranberry juice cocktail concentrate, thawed & undiluted
1/2 cup of fresh cranberries, finely chopped
2 1/2 tablespoons of cornstarch
3 tablespoons of water
Garnishes: fresh rosemary, oregano, thyme, fresh cranberries
Combine giblets and neck from hen, 5 cups of water and next 4 ingredients in a 3 quart saucepan. Bring to a boil, cover, reduce heat and simmer 1 1/2 hours. Pour mixture through a wire mesh strainer into a container, reserving broth and discarding solids in strainer. Cover and refrigerate broth.
Rinse hen with cold water, drain and pat dry. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under bird. Place hen, breast side up in a 15x10x2 inch baking dish. Cover dish with foil.
Bake at 325ºF. for 3 hours, uncover and bake 30 minutes or until a meat thermometer reaches 180ºF. Remove hen from dish, reserving drippings.
Remove and discard fat from drippings in dish, return 2 tablespoons drippings to dish.
Add water to reserved broth to equal 1 1/2 cups. Add broth too drippings in a dish. Stir to loosen browned particles, add cranberry juice concentrate and chopped cranberries.
Bring mixture to a boil, reduce heat, and cook stirring occasionally, 3 to 5 minutes.
Combine cornstarch and water, stirring until mixture smooth. Stir into gravy mixture, return to a boil. Cook 1 minute, stirring constantly. Serve with hen. Garnish hen, if desired. 8 - 10 servings |
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