Roasted Game Hens Stuffed Under The Skin With Herbed Ricotta
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Parsley (finely chopped fresh)1.5 tbsps
Lemon Zest (grated)2 small
Garlic Cloves1.5 small
Lemon (cut into 6 quarters)1.5 small
Onion (cut into 6 quarters)1 cup
White Wine (dry)Directions:
1
Preheat the oven to 350 degrees
2
Put the ricotta in a fine sieve and drain for 30 minutes
3
In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs, and lemon zest
4
Put the garlic cloves through a garlic press and add to the mixture
5
Combine well, adding the salt and pepper to taste
6
Rinse the game hens and pat them dry
7
Season the cavities with salt and pepper and place a lemon quarter and an onion quarter in each cavity
8
Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it
9
Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird)
10
Truss the birds
11
Place the birds, breast side up, in a shallow roasting pan
12
Pour the white wine into the pan
13
Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh
14
Remove from the oven, tent loosely with aluminum foil, and let rest 10 minutes
15
Discard the trussing string and serve with the pan juices spooned over the hens