Ingredients

• 2 Cornish hens
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon garlic granules
• 1 tablespoon tarragon
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon sage
• 2 tablespoons paprika
• 1/2 cup butter
• 1/2 cup white grape jelly
• 1 1/2 cups grape juice
• 1 tablespoon flour
• 1 tablespoon cornstarch (dissolved in tbsp. water)
• 1/2 cup chicken stock or 1/2 cup chicken broth
• 1/4 cup sugar
• small clusters grapes (to garnish)
• fresh herb (to garnish)

Instructions

1. Preheat oven to 375 degrees.

2. Rinse the hens& pat dry inside& outside with paper towel.

3. Place hens on a rack in a roasting pan.

4. Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.

5. Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.

6. While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.

7. Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.

8. Add the grape jelly, grape juice, sugar& the dissolved cornstarch.

9. Continue to cook& stir until thickened again.

10. To serve, pour some of the sauce onto the 2 plates.

11. Place the hens on top of the sauce& then pour the rest of the sauce over the hens.

12. Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.