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Grilled Chicken Breasts Stuffed With Ham And Saga Blue Cheese ChickenJancsi, Carol
Herbed Roasted Chicken With Mustard Marinade ChickenJancsi, Carol
Lemon-oregano Chicken ChickenJancsi, Carol
Lillian Zacky's Garlic Chicken ChickenJancsi, Carol
Linguine With Chicken And Cilantro-peanut Sauce ChickenJancsi, Carol
Mediterranean Chicken With Feta Cheese ChickenJancsi, Carol
Old-fashioned Chicken Potpie With Chive Mashed Potato Crust ChickenJancsi, Carol
Orange-crumbed Baked Chicken ChickenJancsi, Carol
Peanut Chicken ChickenJancsi, Carol
Pollo Valdostana ChickenJancsi, Carol
Brandy Cream Sauce SaucesJancsi, Carol
Pulled Chicken Sandwich LunchJancsi, Carol
Quick Chicken Lasagna ChickenJancsi, Carol
Red Curry - Coconut Chicken ChickenJancsi, Carol
Roasted Chicken With Garlic - Balsamic Sauce ChickenJancsi, Carol
Roasted Cornish Hens With Lemon And Rosemary Poultry: OtherJancsi, Carol
Ryan's Pie ChickenJancsi, Carol
Salsa Chicken With Guacamole MexicanJancsi, Carol
Sante Fe Chicken ChickenJancsi, Carol
Savory Chicken Crescent Squares ChickenJancsi, Carol
Full Page 4 x 6 5 x 7

4 Cornish hens, giblets removed
Salt and pepper
1 large lemon
4 garlic cloves, peeled, halved
4 parsley sprigs
2 teaspoons dried rosemary (or more fresh rosemary, leaves stripped from stems)
3 tablespoons olive oil
1/2 to 3/4 cup chicken broth
1/3 cup dry white wine
3 tablespoons butter
Chopped parsley or fresh rosemary

Heat oven to 375 degrees. Season cavities of hens with salt and pepper. Remove rind from lemon with a zester or vegetable peeler. Cut into julienne strips. Squeeze juice from lemon; reserve. Cut remains of lemon into quarters and place in hen cavities, along with garlic, parsley and rosemary, dividing equally.
Gently lift breast skin away from meat by slipping fingers between skin and meat. Divide lemon strips among hens and place under skin. Fold wing tips under hens and tie legs together. Lightly grease the bottom of a shallow roasting pan. Place
hens in pan breast side up; brush with olive oil on all sides. Season with salt and pepper. Roast at 375 degrees, basting every 15 minutes with chicken broth, for 50 to 60 minutes, or until done. Remove from pan; set aside on warm platter.
Skim fat from pan juices. Put roasting pan over medium heat and stir in any remaining chicken broth and wine. Simmer, stirring up any browned bits from pan. Reduce liquid to 1/2 cup. Stir in reserved lemon juice and whisk in butter a little at a time. Season with salt and pepper. Serve sauce over hens. Garnish with parsley or fresh rosemary.

4 servings
Keywords: Cornish Game hen   Category: Poultry: Other    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 09, 2009 by deebeeeff     Last Updated: October 25, 2014
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