Roast Cornish Hens with Sage Butter

INGREDIENTS

INSTRUCTIONS

In a small bowl blend together well 2 tablespoons of the butter with the
sage,the zest, and the salt. Loosen the skin covering the breast meat on
each hen by slipping your fingers under the skin and sliding them between
the skin and the meat. Divide the butter mixture between the hens,
inserting it under the skin of each hen and smoothing it evenly by rubbing
the outside of the skin, and season the hens with salt and pepper. Tie each
hen's legs together with kitchen string.
In a large ovenproof heavy skillet or small flameproof roasting pan heat
the remaining 1 tablespoon butter over moderately high heat until the foam
subsides, in it saute the hens, breast sides up, for 1 to 2 minutes, or
until the underside is golden brown, and roast them in the middle of a
preheated 450F. oven, basting them with the pan juices every 10 minutes,
for 30 to 35 minutes, or until a meat thermometer inserted in the fleshy
part of the thigh registers 180F. Let the hens stand for 5 minutes and
discard the string.
Serves 2.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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