Julie Bird’s Cornish Hens

Preheat oven to 450 degrees

Servings: 4-5


• 2 Cornish Hens

• 1 Lemon cut into quarters

• 4 springs of fresh organic Rosemary

• 4 sprigs of fresh organic Thyme

• 4 Tablespoons of sweet cream butter sliced

• 1/2 cup Unsalted Chicken Broth

• 1/2 cup Rose wine

• Extra Virgin Olive oil.

• 4 cloves of garlic

• 1 tablespoon of BBQ seasoning

• Twine

Cut garlic into quarters.

Cut the lemon into quarters

Rinse the Cornish hens off in cold water. Pat dry with a paper towel.

Take 2 slices of butter and slide it underneath the skin. Add 5-6 leaves each of rosemary and thyme under the skin. Put one quarter of the lemon, two garlic cloves, and sprig of fresh rosemary and thyme inside the cavity of the Cornish hen.

Coat the outside of the Cornish hen with 2 table spoons of olive oil. Season with salt and pepper. Sprinkle BBQ seasoning on top as a final touch.

Secure the legs with twine. There are multiple videos on YouTube on how to truss a chicken.

Place the hens on a rack of a roasting pan. Line the bottom of the roasting pan with aluminum foil. Roast for 25-30 minutes.

In a medium size bowl, squeeze the two other quarters of lemon into the bowl and combine chicken broth and rose wine, set aside.

Once the hens have cooked for 25 minutes, pour the liquid over the hens. Lower the heat on the oven to 350 and cook for another 35-40 minutes.

Bast the hens every 5 minutes with the juices at the bottom of the roasting pan. This will make the hens flavorful and preserve the juices.

Check the hens with a meat thermometer on the thickest part of the hen. It should read 165 degrees Fahrenheit.

Side dishes can be stuffing, garlic cheese mashed potatoes, baked potatoes, rice or vegetables.

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