Here's an economical and elegant way to get four dinners from two Cornish game hens. The herbs add a profusion of flavor to not only the poultry, but also the pasta. Omit the pasta and it's a great low-carb entree.
Prep Time: 15 minutes
Cook Time: 1 hours,
Ingredients:
- 2 Cornish game hens
- 1 teaspoon of browning sauce such as Gravy Master or Kitchen Bouquet
- Salt and fresh-ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1/2 cup (1 stick) melted butter
- 1/2 cup firmly-packed fresh parsley
- 2 garlic cloves, cut in quarters
- 1/4 cup sun-dried tomatoes packed in oil, drained
- 1/2 cup grated Parmesan cheese (not the canned stuff)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Freshly ground pepper to taste
- 6 ounces vermicelli pasta
Preparation:
Preheat oven to 375 F. Line a 2-inch deep baking pan with nonstick foil.Rinse the game hens with cold water and split them in half down the breastbone into 4 halves. Pat dry, rub skin with the browning sauce, and season with salt and pepper.
Whisk together olive oil and lemon juice. Spread mixture evenly over split Cornish hens and place in prepared baking pan with skin side up. Wash hands.
Bake for 30 minutes.
While Cornish hens are baking, place butter, parsley, garlic, sun-dried tomatoes, Parmesan cheese, salt, oregano, basil, thyme, and pepper in a blender. Blend on high until parsley is minced. Divide the mixture in half.
When the game hens have cooked for 30 minutes, remove them from the oven and brush with half of the herb mixture. Return to the oven and bake an additional 15 minutes.
Meanwhile, cook the pasta according to package directions. Drain and toss with the remaining half of the herb mixture.
Check Cornish hens for doneness by inserting a meat thermometer into the thickest part. It should read 180 degrees F.
To serve, arrange herbed pasta on plates and top with Cornish game hen halves. Serve immediately. Refrigerate any leftovers promptly.
Yield: 4 servings
