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Cornish Game Hens: Roasted Game Hen with Herbed Ricotta

Source of Recipe

Cooking Live (Food TV Network)


List of Ingredients

12 ounces ricotta cheese
1/3 cup fresh grated parmesan cheese
1 egg yolk, lightly beaten
1/4 cup fine chopped fresh basil
3 tablespoons fine chopped fresh parsley
1 1/2 tablespoons grated lemon zest
2 small garlic cloves
6 Cornish game hens
1 1/2 small lemons, cut into 6quarters
1 1/2 small onions, cut into 6 quarters
1/2 cup dry white wine


Recipe

Preheat the oven to 350ºF. Put the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs, and lemon zest. Put the garlic cloves through a garlic press and add to the mixture. Combine well, adding the salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a lemon quarter and an onion quarter in each cavity.Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird). Truss the birds.

Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven, tent loosely with aluminum foil, and let rest 10 minutes. Discard the trussing string and serve with the pan juices spooned over the hens.