Rock Cornish Game Hens with Herbes de Provence
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Serves/Makes: 6
Ready in: 30-60 minutes
- 3 (24 ounce size) Rock Cornish game hens, thawed
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 3 cloves garlic, minced
- 1/4 cup dried herbes de provence
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Heat oven to 450 degrees F. To split game hens, place on cutting surface, breast side up. Using kitchen shears, cut breast in half, starting from neck end. Turn hen over. With shears, cut down both sides of back bone, discard back bone or save for stock. Place halves in shallow glass baking dish. Add remaining ingredients, crushing herbes de Provence before adding. Turn to coat hens evenly with mixture. Let stand 10 minutes. Place rack in shallow roasting pan large enough to hold game hens in one layer. With pastry brush, brush all of oil mixture over hens. Bake 35 to 40 minutes or till golden brown and internal temperature reaches 185 degrees F. Cook\'s Notes: 2 teaspoons dried basil, marjoram, rosemary and sage or thyme can be substituted for herbes de Provence
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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