 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I found this recipe in Bon Appetit magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 lbs organic cornish hens (ask your butcher to prepare them for side-down saute) |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh sage, chopped |
1 tablespoon fresh rosemary, chopped |
1 tablespoon fresh thyme, chopped |
1 1/2 tablespoons fresh cracked black pepper, divided |
1 1/2 tble kosher salt, divided |
1 cup olive, oiul |
1/2 cup canola oil |
Directions:
1. For Marinade: Combine chopped herbs, 1/2 tablespoons black pepper, 1/2 tablespoon salt and cup of olive oil in a bowl and whisk together.
2. For Main: Place hens in large bowl and cover with marinade, refrigerate for 45-60 minutes. Remove hens from marinade and season each one liberally with 1/4 teaspoon each of salt and pepper. Preheat large saute pan over medium heat for 2 minutes. Add 3 tablespoons canola oil to pan. Place 4 hens in pan skin side down and cook for 3 minutes. Turn over and immediately place in preheated 400 oven. Roast until internal temperature of 165 or juices run clear when a knife is inserted in the breast (approx 20 minutes.
|
|