Pancho--
"God, grant me the serenity to accept the things I cannot change,
the courage to change the things I can,
and the wisdom to know the difference."
I'm sure you've heard that before. I didn't ever know the details of your "story." As I read it, I would say that this is one of the things you can't change. I pray that God will give you serenity regarding your parents' poor choices and sad behavior, and that you can live each day with joy and peace, knowing you have done your best. Sounds like you really have your head together, and I am happy for you in that.
Here's the recipe:
Rock Cornish Game Hens with Forty Cloves of Garlic
Serves 4. Can be reduced proportionately, but I usually only reduce the sauce by 1/2. Ditto the garlic. Maybe for one or two people use 1 whole head of garlic.
40 cloves--about 3 heads--of garlic
4 Rock Cornish game hens, usually found frozen in the grocery store but if you can find them fresh, much better!
salt and pepper
1/2 C dry white wine or vermouth
3/4 C chicken stock or canned chicken broth
3 T minced fresh parsley leaves
about 8 T softened butter, divided
lemon juice
Blanch the garlic cloves in boiling water to cover for 10 minutes and then drain them. I simply break apart the whole head into separate cloves, leave the cloves unpeeled and put them into the boiling water. Peel them a little later, as you will see. Sprinkle the hens inside and out with salt and pepper. Rub them with softened butter and truss them. I normally just tie the legs together and tuck the wing tips back under the "shoulders." Grease a flameproof baking dish with 2 T softened butter and arrange the hens on one side. Roast them in the lower third of a 425°F preheated oven for 10 minutes. Then turn them to the other side and roast them, basting with the pan juices for 10 minutes more. While the hens are roasting during this 20 minutes, peel the skins from the garlic cloves. Reduce the heat to 375°F, turn the hens breast side up and distribute the garlic around them. Roast the hens, basting, for 20-40 minutes more, or until they are browned and the juices run clear when the fleshy part of the thigh is pricked with a skewer. Or you can use a meat thermometer to determine doneness.
Transfer the hens to a platter and remove the trussing strings. Transfer the garlic with a slotted spoon to the platter, sprinkling over the hens. Cover loosely with foil. Skim the fat from the pan juices, add 1/2 C dry white wine and deglaze the pan over high heat, scraping up the brown bits clinging to the bottom and sides. Pour the mixture into a saucepan and reduce it over high heat to about 2 T. Add 3/4 C chicken broth and 3 T minced parsley leaves and reduce the mixture to about 1/2 C. Remove the pan from heat, swirl in 3 T softened butter, cut into bits, 1 T at a time. Add a squeeze of lemon juice, salt and pepper to taste and nap the hens with the sauce. Garnish the platter with sprigs of parsley. Enjoy!
Sometimes, just for a weekday dinner, not so "fancy", I cut the raw hen in half and cook the two halves in the same manner. But it just goes a little quicker with a half instead of a whole hen.