Cornish Game Hen with Garlic & Sage

- Laurie

READER REVIEW

“Perfectly flavorful and tender with a crispy skin. Delicious!"

5 Cornish game hens 7 fresh sage leaves 6 garlic cloves – large 4 tbsp. butter – unsalted 2 tbsp. olive oil ½ lemon – juice 1 tsp. salt 1 tsp. pepper 4 cups bread stuffing

INGREDIENTS

FULL RECIPE

Cornish Game Hen with Garlic & Sage

YIELD

5 hens

TYPE

Main Course

TIME

1 hour

LEVEL

beginner

Follow recipe for Anjou Pear, Red Onion & Mushroom Stuffing. Link below.

1.

Make your stuffing first, set aside and preheat oven to 450 F (232 C). Chop 5-7 leaves of fresh sage and 6 cloves of garlic into pieces small enough to mix evenly in a food processor

2.

3.

In a food processor, add 4 tbsp. of softened unsalted butter, 2 tbsp. olive oil, juice from half a lemon and chopped garlic and sage. Process till creamy with small flecks of sage and garlic.

4.

Pat 5 Cornish game hens with paper towel, and place them in a 4 quart baking pan. Cut about 1½ feet of baking string and tie their legs close to their body.

5.

Fill each cavity with just a little stuffing. Don’t fully stuff. Leave most of the stuffing to serve as a side dish.

6.

Lift the skin of each breast and spoon in some of the garlic-sage butter. Make sure it’s nicely distributed under the skin (It helps to use a spoon to separate it first).

7.

Roll up your sleeves and give the hens a luxurious massage with the garlic-sage butter. Make sure to get every part of them, including between the legs and breast.

8.

Sprinkle with 1 tsp. salt and 1 tsp. pepper, making sure to evenly distribute all over the hens. Bake for 45 minutes or until a meat thermometer shows 165 F (74 C) in the thickest parts.

9.

Remove from oven and allow the hens to sit for 15 minutes under tin foil before serving.