The Ferguson Recipes has 574 Recipes
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Ham Loaf PorkGronewold, Mrs. Dale E.
Plum Good Polynesian Ham PorkFerguson Jr., J. Carl
Quick And Easy Pork Chops PorkWoods, Mrs. John S.
Ozark Special Boneless Pork Loin Roast PorkHorak, Thumb
Saint Paul's Rice Casserole PorkPindell, Judy
Danish Pork Chops PorkGriffith, Dorothy
Spaghetti Sauce PorkFerguson, Dave
Garlic Rosemary Pork Tenderloin Recipe PorkFerguson, Dave
Pork Scaloppini PorkJancsi, Carol
Pork Tenderloin Diane PorkJancsi, Carol
Pork Tenderloin Crusted With Mustard Seed PorkJancsi, Carol
Pork Tenderloin Parmesan PorkJancsi, Carol
Southwestern Grilled Pork Tenderloin PorkJancsi, Carol
Roast Duck Poultry: OtherSkogg, Jean
Basic Slow-cooker Turkey Breast Poultry: OtherJancsi, Carol
Broiled Rock Cornish Hen Poultry: OtherJancsi, Carol
Canard Au Vin Poultry: OtherJancsi, Carol
Curried Game Hens With Cilantro Salad Poultry: OtherJancsi, Carol
Game Hens Braised In Apple Brandy Poultry: OtherJancsi, Carol
Roasted Cornish Hens With Lemon And Rosemary Poultry: OtherJancsi, 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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Founded April 13, 2006