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Leona's Cornish Hen Recipe
Leona's Cornish Hen Recipe
For the Game Hens
- 3 tbsp olive oil
- 1 cup dry white wine
- 3 garlic cloves crushed
- 2 tbsp fresh lemon juice
- 1 tbsp dried oregano
- sea salt (3-4 pinches)
- freshly ground black pepper
- 2 tbsp sweet paprika
- 1 teaspoon cayenne pepper
- 2 twigs of rosemary
- 4 game hens
Night before cooking, clean the game hens then place in large zip-lock bag. Mix all ingredients above except, of course, the game hens in a bowl. After mixing, pour over the game hens in the bag and close tightly ensuring that the marinate does not pour out. Flip the bag several times to coat all the game hens and place it in the refrigerator overnight to absorb the flavors of the mixture.
At this point, you have the stuffing in the refrigerator along with the game hens and so the day of cooking you will be ready to go just follow the following instructions below.
DAY OF COOKING:
- Preheat oven to 350 degrees
- 4 tbsp of melted butter
- Cooking spray
- Fresh springs of parsley (for decorating)
- Sliced lemons for decorating
Take the stuffing out of the refrigerator to come to room temperature so that it will be easier to handle. Prepare your roasting pan – line with aluminum foil and spray bottom with cooking spray. Remove the Cornish hens from frig and remove them from the marinate. Make sure that the inside of the hens does not have any sitting marinate
so pour out any that maybe in them. Place hens on paper towels, at this point you can go ahead and start stuffing the hens to the point of not overflowing so that the hen's legs can be tied with either cooking string or just left open so that the stuffing gets a bit brown on the top.
Place the hens in roasting pan, breast side up, brush with melted butter and sprinkle a bit of salt on the top. Bake for 2 ½ hours and check at the two-hour mark and if you see them over browning cover loosely with aluminum paper until done. Insert the probe into the thickest part of the bird without touching any bone. The temperature should read at least 165 degrees F when the birds are done. Remove from oven and let rest next using an oval platter arrange the hens and decorate with fresh Parsley spring and lemon slices. ENJOY!!
Sincerely, Leona
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