Rock cornish game hens are stuffed with fresh blueberries for a flavor explosion. The recipe is easily halved for fewer servings or try the basic method with a standard roasting chicken.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 8 Cornish game hens, thawed in the refrigerator
- Salt and freshly ground black pepper
- 1/4 cup lemon juice
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon honey
- 4 cups fresh blueberries
- 4 teaspoons granulated white sugar
- 1/4 (4 Tablespoons) cup butter, at room temperature
- 8 whole fresh sage leaves
Preparation:
Preheat oven to 350 F. Line a jellyroll pan with nonstick foil.
Sprinkle the cavities of the Cornish hens liberally with salt and freshly ground black pepper.
In a small bowl, whisk together lemon juice, Worcestershire sauce, and honey. Brush the mixture over the exterior of the birds. Sprinkle with salt and pepper.
Toss the blueberries with the sugar. Stuff an equal amount into each game hen cavity and place breast side up in prepared pan. Brush each Cornish hen with the softened butter and top with a whole fresh sage leaf.
Bake for 1 hour. Loosely tent with foil and let rest for 10 minutes before serving.
Yield: 8 servings
Sprinkle the cavities of the Cornish hens liberally with salt and freshly ground black pepper.
In a small bowl, whisk together lemon juice, Worcestershire sauce, and honey. Brush the mixture over the exterior of the birds. Sprinkle with salt and pepper.
Toss the blueberries with the sugar. Stuff an equal amount into each game hen cavity and place breast side up in prepared pan. Brush each Cornish hen with the softened butter and top with a whole fresh sage leaf.
Bake for 1 hour. Loosely tent with foil and let rest for 10 minutes before serving.
Yield: 8 servings
