How to make it

  • Preheat oven to 350°F. In large skillet over low heat, melt butter. Stir in lemon juice and Worcestershire sauce. Brush hens with butter mixture; sprinkle with salt and pepper. Tie legs together with kitchen string.
  • Place hens in large, shallow roasting pan. Roast 1 to 1-1/4 hours until skin is crisp and golden brown, juices run clear and no hint of pink remains when thigh is pierced. Remove to warm serving platter and discard string. Tie legs with scallion greens; garnish with rosemary.
  • To prepare gravy, stir flour into pan drippings. Cook over medium-low heat, 4 to 5 minutes until flour is brown, stirring constantly. Gradually whisk in chicken broth and sherry; cook 3 to 4 minutes longer, until gravy is smooth and thickened, stirring often. Strain gravy into a sauce dish and serve with hens.

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