| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | November 19 | 1 | Servings | |
INGREDIENTS
| 3 | T | Unsalted butter, softened |
| 2 | t | Crumbled dried sage |
| 1 | t | Freshly grated lemon zest |
| 1/2 | t | Salt |
| Two, 1 1/2-pound | ||
| Cornish hens | ||
| rinsed and patted | ||
| dry |
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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Nutrition (calculated from recipe ingredients)
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Calories: 4338
Calories From Fat: 2857
Total Fat: 317.2g
Cholesterol: 2127.8mg
Sodium: 2397.3mg
Potassium: 4771.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 346.1g