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Joined: Nov 2006
Trixxee, here is the recipe for future reference. It sounds really good.
Roasted Game Hens with herb butter sauce
2 18 oz. Cornish game hens (2 to 4 hens), thawed
1 T. olive oil
salt and pepper
1 T. minced garlic
½ cup low-sodium chicken broth
3 T. unsalted butter, sliced
1 T. minced fresh parsley
1 T. minced fresh thyme
1 T. minced fresh tarragon
1. Preheat oven to 450° with racks in middle and bottom thirds and a baking sheet inside.
2. Split hens in half by removing the backbone with kitchen shears; discard backbone. Open hens like a book; cut the breast plate in half with a chef's knife. Dry hens with paper towels; season with salt and pepper.
3. Sear hens, skin side down, in 1 T. oil in a large nonstick skillet over medium-high heat until golden, 4 minutes. Flip hens; sear 2 minutes more. transfer hens to preheated baking sheet, skin side up. Roast hens on middle rack, uncovered, until an instant-read thermometer inserted into the thickest part of the breast registers 170°, 15-18 minutes.
4. For the sauce, sauté garlic in the same skillet over medium heat until fragrant, about 30 seconds. Add broth to skillet and simmer until reduced by half. Swirl butter into sauce, one tablespoon at a time. Off heat, add parsley, thyme, and tarragon; season with salt and pepper. Serve sauce over hens.
Servings: 4
Source: Cuisine at Home magazine, Issue #96
Maryann
"Drink your tea slowly and reverently..."