Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 17 2015
Herb-Stuffed Roasted Cornish Hens
2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved
Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan.
Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper.
Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender.
Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens. Yield: 2 servings.