Cornish Game Hens with Herbs
April 29, 2013
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, British, North American, Pacific Northwest, Pacific Rim, Cooking For A Crowd, Small Batch Cooking, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Convection Roast, Oven Bake, Oven Roast, Diabetic, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Whole Chicken, Spring more
"Very nice dinner party for 8, yummy with rice pilaf and a spinach salad (or adjust it for one or two hens)"
- Serving Size: 1 (910.6 g)
- Calories 727.6
- Total Fat - 21.6 g
- Saturated Fat - 5.1 g
- Cholesterol - 431.3 mg
- Sodium - 963.7 mg
- Total Carbohydrate - 45.7 g
- Dietary Fiber - 12.7 g
- Sugars - 11.2 g
- Protein - 98 g
- Calcium - 212.8 mg
- Iron - 7.6 mg
- Vitamin C - 231.3 mg
- Thiamin - 0.6 mg
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.
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.
Serve hens with sauce on the side.
Tips & Variations
No special items needed.