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Recipe from: chewnibblenosh Image Credit: |
Lemon Herb Cornish Hens
“Every once in a while, I get an urge to make Cornish Hens
for dinner. It doesn't happen often, but when it does, I’m always
surprised with how easy they are to work with." Christine
Ingredients:
2 Cornish
Game Hens, halved and seasoned with salt and pepper on both sides
4 Tbsp. olive
oil, divided
1 lemon,
sliced into thin rounds
1 Tbsp.
minced garlic
1 Tbsp. each
chopped fresh rosemary and parsley
Salt and
pepper to taste
Instructions:
To halve the
hens, cut along one side of the backbone with sharp kitchen shears.
Repeat the
cut on the other side of the backbone.
Remove the
backbone.
Then, using a
large knife, split the bird in half at the breast.
Sprinkle both
sides of the halves with salt and pepper.
Preheat the
oven to 450°F.
Heat 1 Tbsp.
of the olive oil in a large, ovenproof, nonstick skillet.
Sauté two
birds at a time, starting with the skin side down, in the pan until golden,
about 4
minutes.
Flip and cook for another two minutes.
Remove the
two halves and set aside, and then repeat with the other two halves.
Once all four
are browned, nestle them snug in the pan, skin side up, and place them in the
oven.
Roast the
hens, uncovered, until a meat thermometer reads 165°F at the thickest part of the
breast,
about 20 minutes total.
Right before
the hens are done, lay the lemon slices out on a plate and microwave them for 1
minute.
Combine the
heated lemon slices, remaining olive oil, garlic, rosemary, and parsley in a
large
baking dish.
Remove the hens
from the oven and place them in the lemon filled dish, skin side down.
Let them rest
for ten minutes on the lemons, turning every few minutes or so, to make sure
they
are well coated with the lemon-garlic mixture.
Sprinkle with
salt and pepper to taste, and serve.
Serves: 4
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