Roasted Cornish Hens
4 garlic cloves, chopped
Rosemary, chopped, as needed
Thyme, chopped, as needed
1 medium onion, chopped
2 Cornish hens
Olive oil as needed
Juice of half a lemon
Salt & pepper to taste
4 oz. white wine
4 oz. chicken stock
2 bay leaves
1 Tbsp. butter |
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Preheat the oven to 350 degrees. Divide the garlic, rosemary and thyme in half, and mix with the onion. (Save the other half of the garlic, rosemary and thyme for the sauce.) Add some olive oil, the lemon juice, salt and pepper. Wash and pat dry the hens, then brush the inside and outside of the hens with olive oil and sprinkle with salt and pepper. Fill the cavity of each hen with half of the onion mixture, pressing it in with a fork or spoon. Trussing is not necessary.
Roast the hens until the dark meat registers 175 degrees on a meat thermometer, about 45 minutes. When done, remove the hens from the roasting pan and cover them with foil to keep warm. Place the roasting pan on the stove and deglaze the pan on high heat with the wine, scraping the browned bits off the bottom of the pan. Add the stock, the remainder of the garlic,
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