Prep 15 mins
Cook 1 hr
Very nice dinner party for 8, yummy with rice pilaf and a spinach salad.
- 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
- 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.
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
Oh Dorothy, how impressive. I made these lovely cornish hens for dinner with my in-laws. I wanted something that would dazzle. This was is. A definite show-stopper. The herb rub was outstanding. I followed your directions exactly and the birds were so tasty and juicy. Thank you, thank you, thank you!!! My in-laws think I can cook LOL!!
"Hey, this tastes like Boston Market Chicken." (Comment from my 10 year old daughter) "This really tastes good." (Comment from DH) "Mom, did this chicken just hatch?" (Comment from 7 year old son, give him a break, this is his first taste of game hen!) We liked the recipe because it produced a juicey, delicious meal. I cut up new potatoes, tossed them with the same seasonings and added them to the hens-delicious!