Roast cornish hen with herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Cornish hens; (about 1 lb/500 g |
| ; each or smaller) 8 | ||
| 16 | Cloves garlic; peeled 16 | |
| 16 | Wedges lemon 16 | |
| ⅓ | Olive oil 75 mL | |
| 3 | Cloves garlic; minced 3 | |
| 2 | tablespoons | Chopped fresh rosemary 25 mL |
| 2 | tablespoons | Chopped fresh sage 25 mL |
| 2 | tablespoons | Chopped fresh tarragon 25 mL |
| 2 | tablespoons | Fresh thyme 25 mL |
| 1 | teaspoon | Salt 5 mL |
| ½ | teaspoon | Pepper 2 mL |
| 1 | bunch | Fresh sage for garnish |
| 2 | tablespoons | All-purpose flour 25 mL |
| 2 | cups | Chicken stock and pan juices 500 mL |
| 2 | tablespoons | Soy sauce 25 mL |
| 2 | tablespoons | Worcestershire sauce 25 mL |
| 1 | tablespoon | Butter or cream - optional 15 mL |
Directions
SAUCE
Place 2 cloves garlic and 2 wedges lemon in each cavity.
Prepare herbal mixture by combining oil with garlic, rosemary, sage, tarragon, thyme, salt and pepper. Gently separate skin from breast meat and skin from thigh and rub herb mixture in these places. Rub any extra over the skin. Arrange birds on baking sheets lined with parchment.
Roast birds in a pre-heated 400F/200C oven for 45 minutes or until browned and cooked through. Baste every 10 minutes if possible. Place birds on serving platter.
To make sauce, pour juices into a measuring cup. Let stand a few minutes.
Spoon 3 tablespoon/45 mL of the fat that rises to the surface into a saucepan. Discard remaining fat, but save the juices beneath in the measuring cup. Add flour to the saucepan and cook until browned lightly, whisking constantly. Whisk in the juices, stock, soy sauce and Worcestershire. Bring to a boil. Simmer 5 minutes. Taste. Adjust if necessary. Add butter or cream if desired.
Converted by MC_Buster.
NOTES : Makes 8 servings
Converted by MM_Buster v2.0l.