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Ingredients
- 2 x Cornish game hens - (1 1/2 lbs ea)
- 6 Tbsp. softened butter
- 8 x fresh sage leaves
- 2 tsp grated lemon zest
- 40 x garlic cloves
- 1/2 c. white wine
- 1 c. chicken stock
- 2 Tbsp. arrowroot
- 2 Tbsp. water
Directions
- Preheat oven to 400 degrees.
- In a pot of boiling water blanch garlic cloves for 30 seconds. Remove to ice bath to stop cooking. Remove skins.
- In a small bowl, combine softened butter, lemon zest, salt and pepper. Loosen the skin of the hens by slipping your fingers between the meat and skin of the breast and legs. Rub the butter mix under the skin of each hen. Place a fresh sage leaf under the skin on each breast half and at each leg.
- Place hens, head to toe, in roasting pan. Place garlic cloves inside the cavities and surrounding each hen. Roast hens for 25 to 30 min at 400 degrees, till juices run clear when thigh is pierced.
- Remove hens and garlic from roasting pan to platter. Pour off fat and juices into defatting c.. Place roasting pan over heat. Pour in 1/2 c. white wine to deglaze. Reduce till almost evaporated, scraping up the brown bits from the bottom of pan.
- When reduced, add in 1 c. chicken stock and any juices which have settled in the defatting c. and from the platter. Mix together 2 Tbsp. arrowroot and 2 Tbsp. water. Add in to sauce and bring to a boil to achieve full thickening power.
- Cut hens in half down breast bone and back bone. Serve half a hen per guest. Serve pan sauce on side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 428 | |
| Calories from Fat 283 | 66% |
| Total Fat 31.84g | 40% |
| Saturated Fat 14.97g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 286mg | 12% |
| Potassium 444mg | 13% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.55g | 0% |
| Protein 20.18g | 32% |
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