Cornish Game Hens With Herbs

READY IN: 1hr 15mins
Recipe by Derf2440

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

Ingredients Nutrition

Directions

  1. Place 2 whole garlic cloves and 2 lemon wedges in each hen.
  2. In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
  3. Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
  4. Rub any extra over skin.
  5. Arrange birds on baking sheets lined with parchment paper.
  6. Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
  7. Baste occasionally.
  8. Place birds on a platter and transfer pan juices to measuring cup.
  9. To make sauce, remove fat from pan juices.
  10. Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
  11. Cook a few minutes.
  12. In a small bowl, combine flour and margarine.
  13. Stir into sauce and cook until just slightly thickened.
  14. Adjust seasonings.
  15. Serve hens with sauce on the side.

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