difference in flavor and tenderness to make me strongly
prefer fresh.
2 Cornish game hens
6 sprigs fresh parsley
1 small onion, halved
1 clove garlic, halved
3 small carrots, peeled, cut in 1/2-inch slices (1 cup)
2 medium tomatoes, peeled and cut in wedges, or 6 cherry
tomatoes, halved
1 medium zucchini, cut in 3/4-inch slices (1 cup)
1/4 pound mushrooms, quartered (about 1 cup)
1/2 cup chicken broth
1/4 cup dry white wine
1 and 1/2 teaspoon minced, fresh rosemary or 1/2 teaspoon
dried
Salt and freshly ground pepper to taste
2 tablespoons cold water
2 teaspoons cornstarch
Into each hen cavity, place 3 sprigs parsley, 1/2 onion and
1/2 garlic clove.
Place carrots, tomatoes, zucchini and mushrooms in a
microwave-safe baking dish. Combine chicken broth, wine
and 1/4 teaspoon rosemary; pour over vegetables. Cover
with plastic wrap and microwave at HIGH (100% power) 5
minutes. Arrange hens, breast side down, on top. Sprinkle
with remaining rosemary and pepper. Cover with wax paper.
Microwave at MEDIUM-HIGH (70% power) 11 minutes per pound
combined weight of hens. Halfway through cooking time,
stir vegetables; turn hens breast side up and rotate dish.
Re-cover with wax paper.