INGREDIENTS:
Preheat oven to 375 degrees.
In a small mixing bowl, combine butter, salt, pepper, lemon zest and mint. Rub mixture over game hens.
Place hens in a large roasting pan. Bake at 375 degrees for about 50 minutes, until golden brown and juices run clear when skin is pierced with a fork.
In a medium saute pan, heat oil and saute onion for 5 minutes. Stir in julienned lemon peel and garlic. Cook and stir for 1 minute. Stir in chicken broth and bring to a boil.
Mix cornstarch with 1 tablespoon water and stir into hot mixture. Boil 1 minute until thickened. Stir in lemon juice and remove from heat.
Place hens on serving platter. Spoon a little sauce over each hen and sprinkle with chopped parsley. Pass remainder of sauce separately.
SERVES: 4
- 3 tablespoons butter, room temperature
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground pepper
- 1 teaspoon finely-grated lemon zest
- 2 teaspoons fresh mint, chopped (or 1/2 teaspoon dried mint)
- 4 Cornish game hens
- 2 tablespoons olive oil
- 1 small onion, coarsely chopped
- 1 garlic clove, minced
- 2 tablespoons lemon peel, julienned
- 1 cup chicken broth
- 2 teaspoons cornstarch
- 1/4 cup freshly-squeezed lemon juice
- 2 tablespoons parsley, washed and chopped
Preheat oven to 375 degrees.
In a small mixing bowl, combine butter, salt, pepper, lemon zest and mint. Rub mixture over game hens.
Place hens in a large roasting pan. Bake at 375 degrees for about 50 minutes, until golden brown and juices run clear when skin is pierced with a fork.
In a medium saute pan, heat oil and saute onion for 5 minutes. Stir in julienned lemon peel and garlic. Cook and stir for 1 minute. Stir in chicken broth and bring to a boil.
Mix cornstarch with 1 tablespoon water and stir into hot mixture. Boil 1 minute until thickened. Stir in lemon juice and remove from heat.
Place hens on serving platter. Spoon a little sauce over each hen and sprinkle with chopped parsley. Pass remainder of sauce separately.
SERVES: 4
