ROAST CORNISH HENS WITH HERBS AND PANCETTA

Roast Cornish Hens With Herbs and Pancetta image

Provided by Moira Hodgson

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 fresh sage leaves
2 teaspoons fresh rosemary leaves
2 teaspoons fresh thyme
2 tablespoons unsalted butter, softened
4 poussins or Cornish hens, air-dried overnight in the refrigerator
Coarse salt and freshly ground pepper to taste
8 slices smoked pancetta
2 tablespoons olive oil

Steps:

Preheat the oven to 375 degrees. Chop the sage, rosemary and thyme and mix with the butter. Push the herb butter under the loosened skin of the breasts of the poussins or hens. Truss the poussins, season with salt and pepper and cover the breasts with pancetta. Sprinkle with olive oil.
Place the poussins in a roasting pan and roast for 45 minutes to 1 hour. Degrease the pan juices and season to taste. Place each poussin on a heated plate and pour a serving of sauce around each one.

Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 51 grams, Carbohydrate 2 grams, Fat 83 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 25 grams, Sodium 955 milligrams, Sugar 1 gram, TransFat 0 grams