Cornish Hens -- aka little chickens! These are tasty birds and very easy to prepare. This recipe is for two people. Each person gets their own little chicken. Recipe was adapted from Gourmet magazine. A classic combination of butter, sage, and lemon.
Blend together 2 T. of butter with 2 t. of crumbled dried sage (not ground sage) and 1 t. freshly grated lemon zest. Add a pinch of sea salt as well. Rinse and pat dry two 1 1/2 lb. Cornish hens.
Loosen the skin covering the breast meat on each hen by slipping your fingers under the skin and the meat--careful not to break the skin. Divide the butter mixture between the two hens, insert some under the skin and smooth it out by rubbing the outside of the skin. Rub the rest of the butter mixture all over the hens breast, legs, and wings. Tuck the wing tips under and tie each hen's legs together with kitchen string.
Line a baking dish with foil. Place the hens in the dish and roast in a 450 degree oven, basting with the pan juices every 10 minutes or so for 30 to 35 minutes.
When a meat thermometer inserted in the thigh registers 180 degrees, they are done. Another indication is that the juices run clear with no trace of pink or red. Let stand for 5 minutes, remove the string and serve. Doesn't that look good?
Tonight we had Roast Cornish Hens and a side dish of steamed broccoli with cheese sauce.
To use one of Rachel Ray's overused statements on her cooking show,
"You could easily entertain with this."
Enjoy friends!
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