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Roasted Game Hens

Source of Recipe


The Seattle Times






List of Ingredients



• 4 Cornish game hens
  
• 1 tsp finely chopped fresh rosemary
  
• 1 tsp freshly squeezed lemon juice
  
• 1/2 cube unsalted butter, softened
  
• Salt and freshly ground black pepper to taste
  
• 2 stalks celery, chopped
  
• 1 carrot, peeled and finely chopped
  
• 1 onion, chopped
  
• 4 sprigs parsley
  
• .
  
• Lemon wedges and sprigs of rosemary, for garnish
  






Instructions



1. Gently lift and separate (but not completely) the skin from the breasts. Combine the rosemary and lemon juice with the butter. Add salt and pepper to taste. Divide the mixture between the 4 birds, spreading it evenly beneath the breast skin. Replace the skin as securely as possible.
   
   
2. Inside the cavity of each bird, place the celery, carrot, onion and parsley. Truss the birds and place them on a lightly oiled roasting pan. Roast in a preheated 400-degree oven for 35 to 40 minutes, basting every 10 minutes with the pan juices. The birds are done when the juices run clear upon piercing the thigh.
   
   
3. Allow the birds to sit for 5 to 10 minutes when done. Remove the stuffing (toss away) and serve the game hens whole or split in half. Arrange on a platter with a garnish of fresh rosemary sprigs and lemon wedges.
   
   Makes 4 servings.