"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roast Cornish Hens with Sage Butter Recipe

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This recipe for Roast Cornish Hens with Sage Butter, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Roberto (Robert McGhee)
Added: Wednesday, April 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons unsalted butter
1 tablespoon crumbled dried sage
2 teaspoons freshly grated lemon zest
1 teaspoon salt
4 Cornish hens, (1-1 Ĺ pound each)

Directions:
Directions:
Preheat oven to 450 degrees.

In a small bowl blend together 4 tablespoons of the butter with the sage, zest and salt. Loosen the skin covering the breast meat on each hen by slipping your fingers under the skin and sliding them between the skin and the meat. Divide the butter mixture between the hens, inserting it under the skin of each hen and smoothing it evenly by rubbing the outside of the skin. Season the hens with salt and pepper. Tie each henís legs together with bakerís string.

In a large ovenproof heavy skillet, or a small flameproof roasting pan, heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides. Saute the hens, breast sides up in the skillet or pan for 1-2 minutes or until the underside is golden brown. Place skillet or pan in the middle of the preheated oven, basting them with the pan juices every 10 minutes. Roast for 30 to 35 minutes or until a meat thermometer, inserted in the fleshy part of the thigh, reads 180 degrees. Let the hens stand for 5 minutes then remove the string and serve.

 

 

 

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