Wonderful Herb-Enhanced Baked Cornish Hens

WONDERFUL HERB-ENHANCED BAKED CORNISH HENS
6 Cornish hens, rinsed and patted dry, seasoned inside and outside with kosher salt, red/black pepper
1 red apple, cored and cut into 6 wedges
12 slices thick hickory smoked bacon, cut in half
6 pats of butter
12 fresh sprigs of sage
12 fresh sprigs of thyme
1 c. chicken broth
2 c. white wine
1 (16-oz.) container chopped onion mix
2-3 medium green bell peppers, cut into chunks
3 celery stalks, cut into chunks
12 of the mini multi colored peppers, cut into rings
3 T. minced garlic
1 (8-oz.) fresh sliced mushrooms
Olive oil
Paprika

1. Take ½ of each bacon and wrap around the pat of butter, wedge of apple, sprig of thyme and sprig of sage. Stuff inside cavity of hens.
2. In bottom of large roasting pan, spray with PAM.
3. Place the chopped onion, bell peppers, celery, mini peppers, mushrooms and garlic in bottom of roasting pan.
4. Season the veggies with salt and black pepper. Drizzle with olive oil.
5. Mix well.
6. Add the broth and wine and mix again.
7. Place the hens breast side down into the roasting pan on top of veggies.
8. Drizzle with olive oil over the hens.
9. Sprinkle with paprika.
10. With remaining bacon pieces, make an “X” on top of each hen.
11. Cover with heavy duty foil and place in 350 oven for 1 ½-2 hours.
12. Remove foil and cook another 30 minutes.
13. Kick temp of oven to 400 and place a sprig of thyme and sage on top of each hen and bake another 8-10 minutes or until golden brown.
14. Remove from oven and let set for 5 minutes.
15. If you want the gravy to be thickened, remove the hens and thicken gravy with cornstarch dissolved in water or use Wondra.
16. Serve the gravy with the hens.