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"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

Herb Stuffed Roasted Cornish Hens Recipe

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This recipe for Herb Stuffed Roasted Cornish Hens is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cornish game hens (20 - 24 oz. each)
12 fresh sage leaves
4 lemon wedges
6 whole green onions, trimmed and divided
1 Tbsp. olive oil
2 Tbsp. butter, melted
1 Tbsp. lemon juice
2 garlic cloves, minced
1 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
6 small red potatoes, halved
Directions:
Directions:
Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts and arrange sage leaves underneath the skin in a single layer. Place 2 lemon wedges and 1 green onion, cut up, into the center cavity of each hen. Tie legs of hen together; turn wings under backs.
In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
Bake at 375 º for 30 minutes.
Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40 - 45 minutes longer or until juices run clear and potatoes are fork tender.
Remove hens to serving platter.
Stir red potatoes and onions to coat with pan drippings. Serve potatoes and onions with hens.

 

 

 

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