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.