CORNISH GAME HENS WITH SAGE, LEMON & GARLIC

CORNISH GAME HENS WITH SAGE, LEMON & GARLIC image

Yield 4-8

Number Of Ingredients 8

Ingredients

1 stick (4 ounces) butter, at room temperature
1 tablespoon kosher or sea salt plus more to taste
4 Cornish game hens, about 1 1/2 to 2 pounds each, thawed
1 small bunch fresh sage, leaves separated
-- Freshly ground black pepper, to taste
1 lemon, quartered
1 head garlic, separated into quarters
2 tablespoons minced fresh thyme leaves

Steps:

Instructions: Preheat oven to 400°. In a medium bowl, cream together the butter and 1 tablespoon of salt with a wooden spoon or spatula, until it forms an smooth paste. Divide this mixture into four parts. Remove the neck and any giblets from the inside of each bird, and discard. Detach neck. Gently rinse the hens with cool water and pat dry with a paper towel, including the cavity. Using your fingers, gently separate the skin from the flesh along the breast and legs. Spread a quarter of the salted butter mixture under the skin and along the meat of each bird, making sure that the mixture is evenly distributed. Next, slide two sage leaves under the breast skin, one leaf on each side of the breast. Take care when you're working underneath the skin not to tear it - the skin will help keep the bird moist while cooking. Season the cavity of each bird with plenty of salt and pepper (we used about 1 1/2 teaspoons of pepper and 2 1/2 teaspoons of salt divided among the four birds) and place a lemon quarter in each. smash each garlic quarter; place a garlic quarter inside each cavity. Allow the birds to rest for 30-45 minutes - ensure that they're not too cold helps the seasoning permeate the meat. Just before roasting, season the outside of the bird with plenty of salt and pepper. Truss the legs with butcher's twine. Place 2 racks inside 2 medium-size roasting pans. Place two birds on each rack, breast side up and roast for 35 minutes, or until the internal temperature of the thigh meat reaches 165°. Remove from the oven, and using a brush or a spoon, baste each bird with the juices from the bottom of the pan. Sprinkle 1/2 tablespoon of the minced thyme over each bird. Tent each roasting pan with foil, and let the birds rest for at least 10 minutes. Serve each bird individually, or split in half with poultry shears, removing the lemon and garlic from the inside before plating.