ROASTED CORNISH HENS
See also: Article on Cornwall
• 4 garlic cloves, roughly chopped
• Rosemary, chopped, as needed
• Thyme, chopped as needed
• 1 medium onion, chopped
• Olive oil as needed
• Juice of half a lemon
• Salt & pepper to taste
• 2 Cornish hens
• 4 oz white wine
• 4 oz chicken stock
• 2 bay leaves
• 1 tablespoon butter
Preheat the oven to 350. Divide the garlic, rosemary and thyme in half. Mix the onion with half of the garlic, rosemary, and thyme. Add some olive oil, the lemon juice, salt and pepper. Save the other half of the garlic, rosemary and thyme for the sauce. Brush the inside and outside of the hens with olive oil and sprinkle with salt and pepper. Fill the cavity of each hen with half of the onion mixture. Press it in with a fork or spoon. Trussing is not necessary.
Roast the hens until the dark meat registers 175 degrees on a meat thermometer. This will take about 45 minutes but ovens and hens vary so use a thermometer. When done remove the hens from the roasting pan and cover with foil to keep warm. Place the roasting pan on the stove and deglaze the pan on high heat with the wine, scraping the browned bits off the bottom of the pan. Add the stock, the remainder of the garlic, rosemary and thyme, the bay leaves, salt and pepper. Cook on high heat until reduced by at least half. Finish the sauce with butter and strain.
|
