This is a basic, but still flavorful recipe. It is elegant enough for guests & simple enough for a weeknight supper. 2 Cornish Hens, giblets removed & washed 1 stick Butter or Margarine, softened 1 tsp. fresh minced Rosemary 2 tsp. fresh minced Thyme Leaves Salt & Fresh Black Pepper Combine the butter & herbs. Season with […]
This is a basic, but still flavorful recipe. It is elegant enough for guests & simple enough for a weeknight supper.
2 Cornish Hens, giblets removed & washed
1 stick Butter or Margarine, softened
1 tsp. fresh minced Rosemary
2 tsp. fresh minced Thyme Leaves
Salt & Fresh Black Pepper
Combine the butter & herbs.
Season with salt & pepper
Place the “compound butter” in plastic wrap and roll into a log.
Twist the ends & refrigerate 30 minutes.
Preheat oven to 375°.
Cut the hens in half.
Loosen the skin from the breast & leg.
Cut the butter in 8 disks & then cut the disks in half (16 pieces).
Put a piece of butter between the skin & meat of the leg & breast meat for each hen half.
Spread the rest of the butter on the outside of the hens.
Season hens with salt & pepper.
Place on a baking sheet with a small lip.
Roast 40 minutes or until internal temp is 165°.
Remove & cover with foil.
Let rest 10 minutes before serving.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.