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Roasted Game Hens Stuffed Under The Skin With Herbed Rico

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Cornish	Import, New, Text	1	Servings

INGREDIENTS

12	oz	Ricotta
1/3	c	Freshly grated Parmesan
		cheese
1		Egg yolk, lightly beaten
1/4	c	Finely chopped fresh basil
3	T	Finely chopped fresh parsley
1 1/2	T	Grated lemon zest
2		Cloves garlic
6		Cornish game hens
		Salt and pepper
1 1/2		Lemons, cut into 6 quarters
1 1/2		Onions, cut into 6 quarters
1/2	c	White wine

INSTRUCTIONS

Preheat oven to 350 degrees. Place the ricotta in a fine sieve and
drain for 30 minutes. In a medium bowl, combine the drained ricotta,
Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove  through
a garlic press and into the ricotta. Mix well, adding salt  and pepper
to taste. Rinse the game hens and pat them dry. Season the  cavities
with salt and pepper and place a quarter lemon and a quarter  onion in
each cavity. Loosen the skin on the breasts by sliding your  fingers
under the skin, being careful not to pierce it. Spoon the  ricotta
mixture under the skin (about 4 tablespoons of stuffing per  bird.)
Truss the birds. Place the birds, breast side up, in a shallow
roasting pan. Pour the white wine into the pan. Bake for 1 hour, or
until the juices run clear when the hen is pierced in the thickest
part of the thigh. Remove from the oven and serve with the pan juices
spooned over the hens. Yield : 6 servings Posted to MC-Recipe Digest
V1 #330  Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9317  From:
"Ed Bauman" <BIRCHCREEK@msn.com>  Date: Fri, 6 Dec 96 01:39:49 UT

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5634 Calories From Fat: 3350 Total Fat: 373.3g Cholesterol: 2500.8mg Sodium: 4804.8mg Potassium: 6304.5mg Carbohydrates: 54.1g Fiber: 10.1g Sugar: 10.8g Protein: 471.4g