GRILLED LEMON-HERB MARINATED FLANK STEAK1 ½-2 lb. flank steakMARINADE:1 c. Olive oil½ c. fresh lemon…
Italian Country Side Roasted Cornish Hens
| Italian Country Side Roasted Cornish Hens | Print |
Recipe By: Alice Morrow
Italian Country Side Roasted Cornish Hens
Ingredients
- 2-4 Cornish hens
- 4 slices of bacon
- 1 lemon
- 1 jar fig preserves, (prefer where the figs are whole), or favorite preserve, optional
- 2 whole carrots, cut into big pieces
- 2 celery stalks, cut into big pieces
- 2 large onions, quartered
- 2-3 parsnips, cut into big pieces
- 8-10 baby Yukon gold potatoes, cut in half or leave whole
- 10-12 fresh sprigs of rosemary
- 6 sprigs of fresh thyme
- 6 sprigs of fresh sage
- Olive oil
- Salt, red/black pepper/garlic powder
- 1 c. or enough to cover bottom of roasting pan of red or white wine or chicken broth
- Paprika
- Cornstarch or gravy thickener
Instructions
- Defrost hens, rinse and pat dry. Season inside and outside of hen.
- Take ¼ of lemon, large spoonful of preserves and 1 sprig of rosemary and place in cavity of hen. Set aside.
- In roasting pan, place the carrots, celery, onions, parsnips, potatoes, thyme, sage and 4 of rosemary sprigs in the bottom of pan. Season and drizzle with olive oil.
- Place hens, breast side down, on top of veggies and herbs.
- Take each piece of bacon and cut in half and make an “X” on the top of the hen with the bacon. Place a sprig of rosemary between the bacon.
- Drizzle with olive oil and sprinkle with paprika.
- Pour the wine or broth in bottom of pan. You want enough to cover bottom of pan and come up about 1 inch.
- Cover with foil and bake at 375 for 1 hour. Remove foil and turn heat up to 400 and cook another 20 minutes or until golden brown.
- You can remove the birds to a serving platter and place all the veggies around it.
- With the pan juices, you can thicken with cornstarch and add mushrooms and take sauce and pour over the hens and veggies.
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