Herb, Lemon & Garlic Cornish Hens
This dish is simple and elegant as well
as versatile. It can be cooked on your grill or in your
oven. If Cornish Hens are hard to find, you can
substitute chicken.
2 Cornish Hens or a small chicken – total
weight 3½ - 4½ pounds
1 / 2 cup fresh basil leaves
1 / 2 cup fresh Italian parsley
5-6 fresh garlic cloves, sliced into
rounds
Extra Virgin olive oil
Fine sea salt
Freshly ground mixed peppercorns
Equipment:
Poultry shears or boning knife
Roasting pan
Parchment paper (optional)
Clean hens. Cut alongside backbone
separating the hen into one big flat bird. Splitting
along the backbone will help keep the breast moist.
Remove basil and parsley from their
stems. Mix with garlic slices. Chop the basil and
parsley if the leaves are large, otherwise leave them
whole.
Gently lift skin and tuck basil, parsley
and garlic under skin. Season outside with salt and
pepper.
You can cook this dish in one of two
ways-either on your grill or in your oven.
Grill-Place skin side up on preheated
grill and grill over indirect heat until golden brown
and you reach an internal temperature of 175° which
takes approximately 30 minutes.
Oven Roasting-Preheat oven to 400. Place
hens on parchment lined baking sheet and roast
approximately 45 minutes or until internal temperature
reaches 175°.
Poultry Variations:
·
Roasting chicken, split through backbone
and flattened.
·
Individual chicken pieces, which will
only take approximately 30 minutes to cook.
·
Fresh or Preserved lemons can be used in
addition to the herbs.
©Barbara Seelig Brown www.stressfreecooking.com
|
