Roasted Game Hens
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 small
Onion (cut into 6 quarters)6 tbsps
Butter (softened)1
Salt1 cup
White Wine340 g
Ricotta3 tbsps
Parsley (finely chopped fresh)1.5 tbsps
Lemon Zest (grated)2 small
Garlic (cloves)Directions:
1
Preheat oven to 350 degrees
2
Rinse the game hens and pat them dry
3
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity
4
Place the birds, breast side up, in a shallow roasting pan
5
Dot with butter and sprinkle with salt and pepper
6
Pour the white wine into the pan
7
Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh
8
Remove from the oven and serve with the pan juices spooned over the hens
9
ROASTED GAME HENS WITH ASIAN SPICE RUB: Preheat oven to 350 degrees
10
Rinse the game hens and pat them dry
11
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity
12
In a small bowl, combine the butter, ginger and five-spice powder
13
Rub the five-spice mixture onto the hens
14
Place the birds, breast side up, in a shallow roasting pan
15
Pour the white wine into the pan
16
Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh
17
Remove from the oven and serve with the pan juices spooned over the hens
18
Yield: 6 servings ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA: Preheat oven to 350 degrees
19
Place the ricotta in a fine sieve and drain for 30 minutes
20
In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest
21
Put the garlic clove through a garlic press and into the ricotta
22
Mix well, adding salt and pepper to taste
23
Rinse the game hens and pat them dry
24
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity
25
Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it
26
Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird
27
) Truss the birds
28
Place the birds, breast side up, in a shallow roasting pan
29
Pour the white wine into the pan
30
Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh
31
Remove from the oven and serve with the pan juices spooned over the hens
32
Yield: 6 servings