| Ingredients |
1 lb Cornish Hen, (4 x 1 lb hens, giblets removed)
1 stick Butter, room temp
1 tbsp Thyme, fresh
1 tbsp Rosemary, fresh
1/2 tbsp Red wine vinegar
1/2 tsp Garlic powder
Salt and pepper, to taste
1 medium Lemon, quartered
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| Preparation |
1. Remove the giblets from your Cornish hen and toss aside for another recipes. Cut off any hanging flaps of skin or fat. Pat the birds dry, salt and pepper the outside.
2. Get your herbs together and add to a pestal and mortar. Bash them to release the oils. You will know when its enough, the fragrance will be great. Add to a bowl with your butter and your garlic powder and vinegar. Usiung a fork, work it all together.
3. Get a roasting pan and put your chicken in. You need to use your finger to open the skin from the back to the front. Ensure you do not break the skin. Pus the butter mixture into the bird. Quarter your lemon and stuff a piece of it into each cornish hen. If you plan on tieing the bird closed, do so now.
4. Roast at 375 for about an hour. If the bird is over 1 lb, 3 oz, you want to roast it a bit longer, maybe 15 minutes. |
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