| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | Low-fat/low, Garlic | 8 | Servings | |
INGREDIENTS
| 4 | Cornish game hens *; 1.25-1.5 lb. each | |
| 1/2 | c | Fresh lemon juice |
| 4 | ts | Lemon pepper |
| 2 | c | Cherry tomatoes; quartered |
| 1/2 | c | Fennel; chopped |
| 1/4 | c | Fresh basil; chopped |
| 4 | lg | Shallots; quartered |
| 4 | Cloves garlic; quartered | |
| 1 | Bay leaf; quartered | |
| 4 | sl | Lemon |
| 4 | Sprigs fresh rosemary; 2 inches long | |
| 1 | ts | Olive oil |
| 8 | Cloves garlic; outer skin removed | |
| 1 | Sprig rosemary |
INSTRUCTIONS
FRENCH ROASTED GARLIC 1. Heat oven to 375F. Rinse hens and drain. Combine lemon juice and lemon pepper in large bowl; add hens, spooning lemon mixture in cavity of each hen. Combine tomatoes, fennel, basil, shallots and garlic in medium bowl. 2. Drain hens, reserving lemon pepper juice. Place one quarter bay leaf, a lemon slice and a rosemary sprig in cavity. Spoon in tomato mixture. Tie legs of each hen together with string, or close cavities with toothpicks. Place on rack in roasting pan. Spoon reserved lemon-pepper juice on top. Roast 1 hour. 3. Prepare French Roasted Garlic: Meanwhile, combine oil and 3 tablespoons of water in 8-inch square baking dish. Trim top 1/2 inch from each bulb of garlic, keeping cloves intact. Arrange cut side down in prepared dish; add 1 sprig rosemary. Cover with foil and bake 45 minutes or until very soft. 4. Let hens stand covered 15 minutes. cut in half; remove and discard skin and wind tips. Arrange halves on 8 dinner plates and spoon tomato stuffing on top. Serve with 1 bulb garlic on each plate for dinners to squeeze softened cloves out of skins onto hens. Serving Ideas : Serve with French roasted garlic (recipe included). Recipe by: Rosie Daley Posted to TNT - Prodigy's Recipe Exchange Newsletter by jjjenkins@juno.com (J J Jenkins) on Nov 28, 1997
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