CRAWFISH HOLLANDAISE OVER FRESH ASPARAGUS2-3 lbs. pencil-thin fresh asparagus, trimmedextra virgin olive oilSalt, black pepper4…
LIP-SMACKING LEMONY ROASTED CORNISH HENS
4 Cornish hens
12 whole peeled garlic cloves
1 lemon, cut into quarters
Salt, red/black pepper
4 slices bacon
2 large Vidalia onions, thick slices
2 large lemons cut into quarters
1 (8-oz.) carton mushrooms, cut in half
Fresh thyme sprigs
½ c. white wine
½ c. chicken broth
1 T. flour
Chopped green onions
- Preheat oven 425.
- Rinse Cornish hens, pat dry with paper towels. Season inside and outside with salt, red/black pepper.
- Place 3 garlic cloves and a quarter of lemon into each hen.
- Place the hens breast side up, into a 11×14” roasting pan. (Important not to use too large of pan-the onions and lemons will burn.) Place a slice of bacon across the top of the hens.
- Drizzle olive oil over the hens.
- In a large bowl, combine the 2 onions, 2 lemons and mushrooms. Drizzle with olive oil and season with salt and black pepper.
- Place this mixture around the Cornish hens in the roasting pan (not on top, just around them.)
- Drizzle more olive oil all over the veggies and hens.
- Sprinkle with paprika.
- Place fresh thyme sprigs on top of each hen.
- Roast the hens for 1 hour and 10-15 minutes, until the juices run clear when you cut between the leg and thigh.
- Remove from oven and take the hens out of the roasting pan and place on a tray/platter and seal tightly with foil for at least 10 minutes.
- Place the roasting pan on top of stove and place over medium heat.
- Add the wine and with wooden spoon scrape up the brown bits.
- Add the stock and sprinkle the flour and whisk it until the sauce thickens.
- Taste for seasoning.
- Place the hens back into the roasting pan and place back in 300 degree oven for 5-8 minutes (remove foil covering from hens.)