Cornish Game Hens with Herbs
Recipe: #9322
April 29, 2013
Categories: Chicken, British, Pacific Northwest, Pacific Rim, Birthday, Brunch, Christmas, Easter, Fathers Day, Labor Day, Mothers Day, New Years, Romantic Dinner, St Patricks Day, Sunday Dinner Thanksgiving, Valentine's Day, Oven Bake, Oven Roast, Diabetic, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Whole Chicken, Chicken Dinner, more
"Very nice dinner party for 8, yummy with rice pilaf and a spinach salad (or adjust it for one or two hens)"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Place 2 whole garlic cloves and 2 lemon wedges in each hen.
Step 2
In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
Step 3
Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
Step 4
Rub any extra over skin.
Step 5
Arrange birds on baking sheets lined with parchment paper.
Step 6
Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
Step 7
Baste occasionally.
Step 8
Place birds on a platter and transfer pan juices to measuring cup.
Step 9
To make sauce, remove fat from pan juices.
Step 10
Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
Step 11
Cook a few minutes.
Step 12
In a small bowl, combine flour and margarine.
Step 13
Stir into sauce and cook until just slightly thickened.
Step 14
Adjust seasonings.
Step 15
Serve hens with sauce on the side.
Tips
No special items needed.