Directions:

Split hens lengthwise and remove innards and excess fat. Wrap halves with bacon strips. Roast in 350¡ oven until browned and cooked through, turning and basting often with pan juices. When done, remove from pan and deglaze pan with 1/2 cup beer, scraping pan juices from bottom of pan. Combine juices with 1 cup stock and reserve.

Meanwhile, bring remaining 1 cup of beer to a boil with sugar and salt. Add carrots first, then celery, and finally the leeks. Cook until vegetables are cooked but still crunchy. Remove vegetables with slotted spoon and reserve. In a saucepan, combine vegetable cooking liquid and roasting juices. Allow mixture to simmer on medium heat until reduced by half. Season to taste with salt and pepper. (If you prefer a thicker sauce, you may add the cornstarch dissolved in a little cold water.)