Cornish hens with tomato~ basil & lemon stu

8 Servings

Ingredients

Quantity Ingredient
4 eaches Cornish game hens * -- 1
25 1.5 lb. each
½ cup Fresh lemon juice
4 teaspoons Lemon pepper
2 cups Cherry tomatoes --
Quartered
½ cup Fennel -- chopped
¼ cup Fresh basil -- chopped
4 larges Shallots -- quartered
4 Cloves garlic -- quartered
1 Bay leaf -- quartered
4 slices Lemon
4 Sprigs fresh rosemary -- 2
Inches long
FRENCH ROASTED GARLIC
1 teaspoon Olive oil
8 Cloves garlic -- outer skin
Removed
1 Sprig rosemary

Directions

1. Heat oven to 375F. Rinse hens and drain. Combine lemon juice and lemon pepper in large bowl; add hens, spooning lemon mixture in cavity of each hen. Combine tomatoes, fennel, basil, shallots and garlic in medium bowl.

2. Drain hens, reserving lemon pepper juice. Place one quarter bay leaf, a lemon slice and a rosemary sprig in cavity. Spoon in tomato mixture. Tie legs of each hen together with string, or close cavities with toothpicks. Place on rack in roasting pan. Spoon reserved lemon-pepper juice on top. Roast 1 hour.

3. Prepare French Roasted Garlic: Meanwhile, combine oil and 3 tablespoons of water in 8-inch square baking dish. Trim top ½ inch from each bulb of garlic, keeping cloves intact. Arrange cut side down in prepared dish; add 1 sprig rosemary. Cover with foil and bake 45 minutes or until very soft.

4. Let hens stand covered 15 minutes. cut in half; remove and discard skin and wind tips. Arrange halves on 8 dinner plates and spoon tomato stuffing on top. Serve with 1 bulb garlic on each plate for dinners to squeeze softened cloves out of skins onto hens.

Recipe By : Rosie Daley

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