Sage And Garlic Rubbed Cornish Hens

Despite the name,Cornish Hens are not game birds. It is a broiler chicken, the most common strain of commercially raised meat chickens.  Also, though the bird is called a "hen" it can be either male or female.    We love to amaze our family and friends with this stunning main dish because it makes such an elegant presentation.  They are also great alternative for for small Thanksgiving meals, or any special occasion.    Notice in this  recipe bird is served "halved".

Ingredients:
6 garlic cloves
1 Tbs. sugar
1 tsp. kosher salt
12 fresh sage leaves, finely chopped
1 Tbs. grated lemon rind
2 Tbs. olive oil
2 Cornish hens (about 2 2/3 pounds total) butterflied and backbone removed
2 lemons, halved and seeded


Directions:

• Preheat oven to 425 degrees.  Place a wire rack in a roasting pan or on a heavy-duty baking sheet.
• Smash garlic cloves with the back of your knife; then, with the flat side of your knife, press then to grind to a fine past with the sugar and salt against the cutting board.
• Combine garlic mixture, chopped sage, and oil in a small bowl
• Pat hens dry with paper towels.  Rub garlic mixture under skins.
• Place ends on rack; roast at 425 degrees for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160 degree.
• Remove hens; let stand 5 minutes. Remove and discard skin.  Split hens along breast plate. Server with Lemons

Tupps Tidbits: In this recipe the hens are spread out flat. I used a kitchen shears to cut them and remove the backbone before cooking.

Where did we find this? cookinglight.com

These roasted birds are very fragrant, be prepared for a garlic filled house! Even though the picture does not show the hen darken in color, it was amazing and cooked beautifully. You can serve these with just about anything you would traditionally serve with turkey or ham.   This recipe is a KEEPER in our HOUSE!