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Ingredients
- 6 Tbsp. unsalted butter plus about
- 1/2 Tbsp. extra for pan softened
- 2 Tbsp. minced fresh rosemary plus 6 nice sprigs for garnish*
- Â Â Kosher salt
- Â Â Freshly grnd black pepper
- 3 lrg cornish hens (about 1 1/2 lbs. each)
- 1 Tbsp. flour
- 2Â 1/4 lb plum tomatoes (to 2 1/2 lbs.) 5 to 6 tomatoes rinsed, dry and unpeeled
- 3 Tbsp. plus 1/2 c. or possibly more dry white wine
- 3 Tbsp. toasted pine nuts*
Directions
- Butter large, shallow flameproof roasting pan with 1/2 Tbsp. butter. Place remaining 6 Tbsp. butter, minced rosemary, 1 tsp. salt and 1/2 tsp. pepper in bowl and mix well to blend.
- Halve each hen, lengthwise, using poultry shears or possibly large knife. Cut out and throw away backbones. Throw away liver and giblets, if included. Clip off and throw away wing tips. Rinse birds well and pat thoroughly dry.
- In small bowl, mix 1 Tbsp. rosemary butter and 1 Tbsp. flour to create paste and set aside for sauce.
- Use remaining 5 Tbsp. for hens. With fingers, gently loosen skin over breast, thigh and top part of legs of each hen. Rub heaping 1/2 Tbsp. butter under skin of breast, thighs and top of legs. Rub rest of butter over surface of each bird. Salt and pepper birds well and arrange, cut side down, in roasting pan.
- Quarter sufficient tomatoes, lengthwise, and cut into 1/2-inch dice to yield 3 c.. Spread tomatoes around birds in pan. Season tomatoes to taste with salt and pepper and drizzle 3 Tbsp. wine over them. (Cornish hens can be prepared 2 hrs ahead. Cover with plastic wrap and chill.) Bring to room temperature 30 min before baking.)
- To roast birds, arrange rack at center position. Roast at 400 degrees till flesh is rich golden and juices run clear when flesh is pierced with sharp knife, 40 to 45 min. Meat thermometer should register 170 degrees when inserted into thigh. Stir tomatoes after birds have been in oven 20 min.
- Transfer hens to heated serving platter and cover loosely with foil to keep hot.
- Remove tomatoes to plate. Carefully pour juices from roasting pan into glass measuring c.. Add in 1/2 c. wine or possibly more as needed to make 1 1/4 c., then pour into roasting pan. Cook over high heat, stirring up brown bits in pan into liquids, till mix is reduced by third. Whisk in reserved butter-flour paste and cook, stirring, till mix thickens, 1 to 2 min. Return tomatoes to pan. Season sauce with salt and pepper as needed.
- Ladle sauce over birds and sprinkle with pine nuts. Garnish each serving with 1 rosemary sprig.
- Makes 4 to 6 servings.
- Note: If you like, substitute 2 tsp. dry rosemary for fresh, but in this recipe fresh is much better.
- To toast pine nuts, place small skillet over medium heat and when warm, add in nuts. Toss and stir till golden, 5 min or possibly less. Watch carefully.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 4 servings | |
| Calories 565 | |
| Calories from Fat 380 | 67% |
| Total Fat 42.89g | 54% |
| Saturated Fat 17.36g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 110mg | 5% |
| Potassium 986mg | 28% |
| Total Carbs 12.87g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.46g | 4% |
| Protein 29.55g | 47% |
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