Lemon Garlic Cornish Game Hens

Ingredients:

Use organic products whenever possible.

  • 3 Cornish Game Hens

Marinade

  • ½ cup Olive Oil
  • 8 whole peeled garlic cloves
  • 2 tblsp. fresh thyme
  • 3 fresh sage leaves
  • 2 lemons sliced in 1/3 inch slices

Split the Hens in half

Mix the marinade ingredients in a non reactive bowl

Place the hens in the marinade. Cover and put in refrigerator overnight.

Next day, preheat the oven to 475 degrees.

Remove the hens from the marinade and reserve the garlic, lemons and herbs.  Salt and pepper the hens and place in a large pyrex dish skin side up. Bake for 20 minutes.  Lower the temperature to 425 degrees and add the lemons, garlic and herbs. Bake around 25 -35 more minutes or until the juices run clear in the hens and the garlic is soft.

Remove the hens from the oven and wrap in foil. Deglaze the pan with or 1/4 cup white wine and  2/3 cup chicken broth.  Scrape all of the dripping from the cooking dish. Cook down the liquid by one half stirring frequently.  Salt and pepper the sauce to taste.  Serve one half Cornish game hen over a puree of roasted cauliflower  with a side of roasted red , yellow and green bell peppers. Divide the sauce with the sliced lemons and garlic between each hen.

Roasted Cauliflower Puree and Tri Colored Bell Peppers

Ingredients:

  • 1 cauliflower
  • 1 Red, 1 green, 1 yellow bell pepper sliced long was into six pieces, stem, ribs  and seeds removed
  • 1/3 cup olive oil
  • ½ cup chicken stock or vegetable stock if you prefer
  • 1/3-1/2 cup grated romano cheese
  • 1/8th tsp. dried thyme
  • Cracked pepper to taste
  • Juice from 1/4 lemon

Preheat oven to 425 degrees

Divide cauliflower into small pieces

Place ¼ cup of olive oil in a non reactive bowl.  Lightly coat the pieces of cauliflower and the peppers with the olive oil. Sprinkle with salt and pepper.

Roast them in a non stick pan until they are lightly browned.

Remove cauliflower from pan and place in a food processor. Puree lightly. Add ¼ cup chicken stock and the desired amount of cheese along with some freshly cracked pepper and 1/8th tsp. thyme. Puree a few seconds at a time adding more liquid until you get the desired consistency.

Squeeze the juice from the lemon over the peppers. Serve alongside the  cauliflower and Cornish game hens.

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