Roasted Cornish hens have a mixture of bread, lemon, rosemary, garlic, and ricotta cheese stuffed under the skin for amazing flavor that penetrates the meat. Plan ahead to marinate overnight. Ingredient variation is given to serve a smaller crowd.
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
- 12 Cornish hens, split (1 to 2 pounds each)
- 6 Tablespoons olive oil
- 12 to 14 lemons, juiced (2 cups of juice)
- 1 cup bread crumbs
- 2 pounds ricotta, drained
- 6 Tablespoons rosemary, chopped
- 16 garlic cloves, chopped
- 8 Tablespoons lemon rind
- Salt
- Freshly ground pepper
- 6 cups chicken stock, preferably homemade
Preparation:
Preheat oven to 400 degrees F.
Mix together the olive oil, lemon juice, and half the rosemary. Place the Cornish hens in the marinade, skin side down, overnight or as long as possible. Combine the bread crumbs, ricotta, lemon rind, the rest of the rosemary, and garlic cloves. Taste and season with salt and pepper. Loosen the skin of the birds from the meat, while still leaving it attached, then ease the stuffing under the skin. If the skin tears, it may be sewn up with a trussing needle and string.
Place the hens, skin side up, in a baking pan with the marinade, and roast 1 hour at 400 degrees F. When done, remove from the pan. (May be done ahead to this point, and reheated until crisp under broiler.) Degrease the juices. To make the sauce, add the stock to the pan and bring to the boil, stirring the sides and bottom to deglaze the pan. Boil to reduce, tasting occasionally until flavorful, about 20 minutes.
Author's Note: "I prefer this sauce without further thickening, but if you wish, thicken with flour dissolved in water." -- Natalie Dupree
Yield: 12 servings
Ingredient Variation for 4 to 6 Servings:
• 4 to 6 Cornish hens, split
• 2 Tablespoons olive oil
• 6 to 8 lemons, juiced (1 cup)
• 1/2 cup bread crumbs
• 16 ounces ricotta, drained
• 3 Tablespoons rosemary, chopped
• 8 garlic cloves, chopped
• 4 Tablespoons lemon rind
• Salt
• Freshly ground pepper
• 3 cups chicken broth
Recipe Source: Natalie Dupree's Matters of Taste by Natalie Dupree (Alfred A. Knopf)
Reprinted with permission.
Mix together the olive oil, lemon juice, and half the rosemary. Place the Cornish hens in the marinade, skin side down, overnight or as long as possible. Combine the bread crumbs, ricotta, lemon rind, the rest of the rosemary, and garlic cloves. Taste and season with salt and pepper. Loosen the skin of the birds from the meat, while still leaving it attached, then ease the stuffing under the skin. If the skin tears, it may be sewn up with a trussing needle and string.
Place the hens, skin side up, in a baking pan with the marinade, and roast 1 hour at 400 degrees F. When done, remove from the pan. (May be done ahead to this point, and reheated until crisp under broiler.) Degrease the juices. To make the sauce, add the stock to the pan and bring to the boil, stirring the sides and bottom to deglaze the pan. Boil to reduce, tasting occasionally until flavorful, about 20 minutes.
Author's Note: "I prefer this sauce without further thickening, but if you wish, thicken with flour dissolved in water." -- Natalie Dupree
Yield: 12 servings
Ingredient Variation for 4 to 6 Servings:
• 4 to 6 Cornish hens, split
• 2 Tablespoons olive oil
• 6 to 8 lemons, juiced (1 cup)
• 1/2 cup bread crumbs
• 16 ounces ricotta, drained
• 3 Tablespoons rosemary, chopped
• 8 garlic cloves, chopped
• 4 Tablespoons lemon rind
• Salt
• Freshly ground pepper
• 3 cups chicken broth
Recipe Source: Natalie Dupree's Matters of Taste by Natalie Dupree (Alfred A. Knopf)
Reprinted with permission.
