Harvest Cornish Hens

Ingredients

2 t olive
1 t parsley flakes
1/4 t thyme leaves
1 t butter
10 oz bag carrots
10 container brussel spro
12 oz mushrooms
1 t all purpose flour
1 t chicken-flavor instant bouil
435 fat grams per
23 approx
105 remove giblets
1/2 tsp salt
1/4 tsp pepper
350 degree oven about
12 skillet over high heat
1/2 tsp salt until golden
1/2 cup water
1 measure

Instructions

from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy.