This is a print preview of "Roasted Cornish Game Hens With Fresh Herbs" recipe.

Roasted Cornish Game Hens With Fresh Herbs Recipe
by Global Cookbook

Roasted Cornish Game Hens With Fresh Herbs
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  Servings: 10

Ingredients

  • 10 x Cornish game hens - (abt 18 ounce ea) thawed*
  • 1/2 c. fresh tarragon leaves - (packed loose) chopped
  •     (abt 1 medium bunch)
  • 1 c. flat-leaf parsley leaves - (packed loose) chopped
  •     (abt 1 medium bunch)
  • 1 c. Dijon-style mustard
  • 1 1/2 tsp salt
  •     Freshly-grnd black pepper to taste

Directions

  1. Note: Thaw frzn birds for 2 days in refrigerator or possibly under very slowly running cool water in a large pot for several hrs.
  2. Preheat oven to 375 degrees.
  3. Remove giblets from hens and reserve for another use. Rinse each bird inside and out under cool running water, and dry with paper towels. Line 1 or possibly 2 baking pans (about 12 by 16 inches) on that the birds will fit with aluminum foil to make cleanup easier. Place a roasting rack or possibly a baker's wire rack in pan.
  4. In a small mixing bowl, combine herbs, mustard, salt, and plenty of freshly grnd pepper. Use your hands to spread mix proportionately over birds. Arrange birds breast-side up on rack. Roast till thigh juices run clear when pricked with a small knife or possibly an instant-read thermometer inserted between thigh and body registers 170 degrees, about 1 hour. Allow to rest 5 min before serving on individual plates with rice pilaf.
  5. This recipe yields 10 servings.