Herb-Roasted Cornish Hens
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
5 stalks
Celery1 large
Onion (chopped)4 sprigs
Rosemary (fresh, divided)3 tbsps
Olive Oil1 pinch
Lemon Pepper (to taste)1 tbsp
Tarragon (chopped fresh)1 tbsp
Basil (chopped fresh)1 tbsp
Thyme (chopped fresh)1 cup
White Wine1 cup
Chicken BrothDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Arrange celery stalks next to each other in the bottom of a heavy roasting pan
3
Place 1 onion quarter, 1 lemon quarter, and 1 sprig rosemary in the cavity of each hen
4
Rub outside of hens with 1 tablespoon olive oil; sprinkle with salt and lemon pepper
5
Arrange hens atop celery; sprinkle with tarragon, basil, thyme, and chopped rosemary
6
Scatter garlic cloves and 1 chopped onion around hens
7
Bake in the preheated oven for 25 minutes
8
Reduce heat to 350 degrees F (175 degrees C)
9
Whisk wine, broth, and 3 tablespoons olive oil together in a bowl; pour over hens
10
Cook hens until no longer pink at the bone and the juices run clear, about 50 more minutes, basting every 15 minutes
11
An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)
12
Turn off oven and let hens rest in the oven for 10 more minutes