Recipe by Derf
Very nice dinner party for 8, yummy with rice pilaf and a spinach salad.
Top Review by Bergy
Everyone raved over the flavor of the hens - loved them. There were only 4 of us and the hens were large so I cut them in half before cooking them and I put the lemon wedges and cloves of garlic under each half. The herb mixture under the skin gives the hen a wonderfull flavor, not to mention the great aroma in the house. I served them with Fennel Gratin, Goatcheese & Black Olive Mashed Potatoes, Roasted carrots & Brussels Sproats and had Vegetable Stuffing for Cornish Hens as a side dish. No one complained! Thanks Dorothy for yet another keeper
- 16 cloves, garlic, peeled
- 16 lemon wedges
- 8 small Cornish hens, about 1 lb. each
- 2 tablespoons olive oil
- 3 garlic cloves, smashed
- 2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
- 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
- 2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
- 2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups fat-free low-sodium chicken broth
- 2 tablespoons soy sauce, low sodium
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 tablespoon soft non-hydrogenated margarine
Directions See How It's Made
- Place 2 whole garlic cloves and 2 lemon wedges in each hen.
- In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
- Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
- Rub any extra over skin.
- Arrange birds on baking sheets lined with parchment paper.
- Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
- Baste occasionally.
- Place birds on a platter and transfer pan juices to measuring cup.
- To make sauce, remove fat from pan juices.
- Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
- Cook a few minutes.
- In a small bowl, combine flour and margarine.
- Stir into sauce and cook until just slightly thickened.
- Adjust seasonings.
- Serve hens with sauce on the side.