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August 8, 2011
Sage-Roasted Cornish Game Hens
Poultry Classics
Prep time:
10 minutesCooking time:
45 minutes“Whenever Grandma squeezed a lemon for juice, she made a batch of lemon peel, too. She'd remove the peel with a zester and store it in the freezer so she had instant lemon peel that kept for months.”
Ingredients
Serves 4
- 6 tablespoons butter or margarine, softened
- 1 tablespoon dried sage, crumbled
- 1 teaspoon grated lemon peel
- 4 Cornish game hens (1 1/2 pounds each)
Directions
1
Preheat oven to 450°F. Combine butter, sage and lemon peel in a small bowl.
2
Coat each hen well with butter mixture. Gently lift the skin over the breast to spread butter mixture underneath.
3
Roast hens, basting with pan juices about every 10 minutes, until juices run clear when meat is pierced with a knife, about 45 minutes.
4
Let hens stand for 5 minutes; carve into slices. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Use a bulb baster to spread the butter mixture under the skin. Just melt the butter and be sure to insert it very carefully under the skin from the neck end of the hen.
Great Pairings
Ham and Potato Gratins
Buy cubed ham from a grocery-store salad bar to save effort and money. The chopping work is already done and the per-pound price is frequently lower than the ham at the deli counter.
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