"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cornish Hens Recipe

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This recipe for Cornish Hens, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 Rock Cornish Hens, thawed
3/4 cup unsalted butter at room temperature
2 tsp. garlic, minced
1 tsp. rosemary
1 tsp. thyme
1 Tbsp. salt
1 Tbsp. fresh ground black pepper
3 Tbsp. olive oil

Directions:
Directions:
Preheat oven to 450F. Remove birds from wrapping, remove gizzards (inside stuff) and pat dry inside and out. Place a cooling rack on a baking pan. Place the birds breast-side up on the cooling rack inside of the pan.

In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter
Carefully separate the skin from the breasts. Spread about 2 Tbsp. of the butter between the skin and breast of each bird. Smooth skin back down to cover meat. Rub the olive oil all over the birds and sprinkle with the salt and pepper.

Roast at 450F for 20 minutes. After 20 minutes, reduce heat to 350F and continue roasting about 40 more minutes or when the thickest part of the meat reaches 165F. Baste occasionally with pan juices. Let stand 10 minutes before serving.

Makes 6-12 servings.

Note: Delicious stuffed with wild rice stuffing (recipe herein).

Personal Notes:
Personal Notes:
Nana's Cornish game hens were a family favorite while I was growing up and were especially delicious with her famous rice pilaf!

 

 

 

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