Ingredients: |
Ingredients: 4 Whole thawed Cornish Hens-cleaned & washed 2 tbsp of chopped capers with brine 2 large garlic cloves, chopped 2 large shallots, chopped 1 yellow onion, diced 4 stalks celery, diced 2 carrots, peeled and diced 1 leek (green part only), cleaned, washed well, (julienne) 1 c. lemon juice 1 cup lime juice 1 cup orange juice 1 cup olive oil 1 tbsp. kosher salt 1 tsp. black pepper 1 sprig fresh mint, chopped 1 sprig fresh basil, chopped 1 sprig fresh thyme, chopped 1 sprig fresh rosemary, chopped 2 c. Sambuca liquor, or Pernot 1 tsp. paprika
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Directions: |
Directions:Mix all vegetables together along with garlic and shallots and keep in a seperate bowl. Marinate Cornish hens with lemon, lime, orange juice and Sambuca liquor with half the olive oil. Season the Cornish hen liberally with Kosher salt & pepper. Be sure to season inside of cavity. Mix remaining oil and capers with brine in vegetable mixture. Stir vegetable mixture well. Place a bed of half the vegetable mixture on a sheet pan. Lovingly rub the remaining vegetables on and inside the hens. Next rub the chopped fresh herbs on the hens. Mix a little paprika with oil and rub on hens for color and browning. Preheat oven to 350º F. Place hens on vegetable mixture on sheet pan. Cook for 1 hour plus allow extra time for oven temperature variations. Adjust oven heat as needed to not burn the hens. Cook to a temp of 170º F. |