Yield: 4 servings
|8 larges||Garlic clove(s), peeled|
|½ cup||Chicken stock|
|½ cup||Herbs, chopped (rosemary, basil, thyme, oregano, chives, parsley)|
|1 tablespoon||Lemon juice or to taste|
|1 tablespoon||Olive oil|
|\N \N||Salt and pepper|
|4 \N||Cornish game hens (abt 1 1/4 lb ea)|
|1 small||Onion or shallot, quartered|
|8 \N||Sprigs rosemary or thyme|
Combine the garlic and chicken stock in a saucepan and gently simmer, covered, for 20 minutes, or until the garlic is soft. Let cool. Pure the garlic and stock with the herbs in a food mill or blender. Work in the lemon juice, oil, salt and pepper/ The mixture should be highly seasoned.
Remove any lumps of fat from inside the birds. Season the cavities with salt and pepper and place an onion quarter in each. STarting at the neck of each bird, work your finger under the skin to create a pocket between the skin and the breast meat. Try to loosen the skin over the breast, thighs, and drumsticks. Work carefully so as not to tear the skin.
Preheat the oven to 400øF. Spread 1 tbs herb mixture under the skin of each bird. (This is most easily done with a small spoon.) Tightly truss each bird with string, tucking sprigs of rosemary or thyme between the legs. Season the outside of the birds with salt and pepper, and brush with the remaining herb mixture.
Roast the birds on a rack in a roasting pan for 40 minutes, or until golden brown and juices run clear when pricked. Transfer to a platter and let stand for 3 minutes. If desired, removed the skin before serving. Remove the trussing string and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 127 Submitted By DIANE LAZARUS On 10-24-95