Cornish Game Hens With Herbs
"Very nice dinner party for 8, yummy with rice pilaf and a spinach salad."
photo by kzbhansen
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 16 cloves, garlic, peeled
- 16 lemon wedges
- 8 small Cornish hens, about 1 lb. each
- 2 tablespoons olive oil
- 3 garlic cloves, smashed
- 2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
- 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
- 2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
- 2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups fat-free low-sodium chicken broth
- 2 tablespoons soy sauce, low sodium
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 tablespoon soft non-hydrogenated margarine
directions
- Place 2 whole garlic cloves and 2 lemon wedges in each hen.
- In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
- Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
- Rub any extra over skin.
- Arrange birds on baking sheets lined with parchment paper.
- Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
- Baste occasionally.
- Place birds on a platter and transfer pan juices to measuring cup.
- To make sauce, remove fat from pan juices.
- Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
- Cook a few minutes.
- In a small bowl, combine flour and margarine.
- Stir into sauce and cook until just slightly thickened.
- Adjust seasonings.
- Serve hens with sauce on the side.
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Reviews
-
Everyone raved over the flavor of the hens - loved them. There were only 4 of us and the hens were large so I cut them in half before cooking them and I put the lemon wedges and cloves of garlic under each half. The herb mixture under the skin gives the hen a wonderfull flavor, not to mention the great aroma in the house. I served them with Fennel Gratin, Goatcheese & Black Olive Mashed Potatoes, Roasted carrots & Brussels Sproats and had Vegetable Stuffing for Cornish Hens as a side dish. No one complained! Thanks Dorothy for yet another keeper -
Oh Dorothy, how impressive. I made these lovely cornish hens for dinner with my in-laws. I wanted something that would dazzle. This was is. A definite show-stopper. The herb rub was outstanding. I followed your directions exactly and the birds were so tasty and juicy. Thank you, thank you, thank you!!! My in-laws think I can cook LOL!! -
"Hey, this tastes like Boston Market Chicken." (Comment from my 10 year old daughter) "This really tastes good." (Comment from DH) "Mom, did this chicken just hatch?" (Comment from 7 year old son, give him a break, this is his first taste of game hen!) We liked the recipe because it produced a juicey, delicious meal. I cut up new potatoes, tossed them with the same seasonings and added them to the hens-delicious! -
My dinner guests kept repeating - this is so good, this is so good, this so good! I love cooking with fresh herbs and the combination of rosemary, sage, thyme and tarragon combined with garlic was sensational. I put the whole herbs, garlic and oil in the processor instead of chopping. I had the market split them in half and squeezed fresh lemon over the hens and in the sauce. This is so easy, I won't wait for a dinner party to make it again. Thanks, Dorothy!
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Wow - this was a very flavorful, excellent recipe for cornish hens - and so easy! Thanks for sharing. I served it with garlic mashed potatoes, green beans and applesauce for the ultimate comfort food dinner. It was fantastic.
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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