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This recipe for CORNISH HENS, by , is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Miriam Moseley
Added: Saturday, September 2, 2006


2 Cornish Game Hens, split
1 recipe Garlic/Herb Butter
Black Pepper -- To Taste

6 oz Butter or Margarine, softened not melted
4 cloves Garlic minced
1 tbsp chopped Basil Leaves
1 tbsp chopped Chives
1 tbsp chopped Parsley
Salt and Pepper to taste
Mix together basil, garlic, parsley and chives with softened butter.
You can mix any assortment of fresh herbs with the butter - anything goes.

To split hens: Cut hens along backbone. Place on cutting board cut side down. Flatten with the heel of your hand by pressing down on the breastbone until you hear it crack.
Heat oven to 400o.
Lift breast skin away from flesh of hens and insert about 1 teaspoon of the garlic/herb butter under the skin of the hen.
Repeat with another teaspoonful in the other side of the breast.
Replace skin, trying to enclose "stuffing" tightly.
Repeat with other hen.
Brush both hens with the remaining butter making sure that the thighs are well covered.
Place hens skin side up in a roasting pan on the roasting rack and sprinkle with black pepper.
Roast for about 30 minutes, basting every 5 minutes with the pan drippings.
Check for doneness by inserting a fork where the leg meets the thigh.
If the juices run clear then the hens are done.
Remove from the oven and cool for 5 - 10 minutes to let the juices settle.
Serve immediately




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