Baked Cornish Game Hens

Ingredients and Weight:

• 8 whole Cornish game hens (1-1.5 pounds each)
• 1 pound unsalted butter, softened
• 1/2 cup chopped fresh thyme
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh sage
• 3/4 cup dry white wine
• 1 cup chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

30 minutes

Cooking Time:

1 hour

Cooking Difficulty Level:

3/5 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the butter, thyme, parsley, rosemary, sage, salt, and pepper. Mix until well combined.
3. Remove the giblets from the Cornish hens and discard. Pat the hens dry with paper towels.
4. Using your fingers, carefully separate the skin from the breast of each hen.
5. Spread half of the herb butter mixture under the skin of each hen.
6. Rub the remaining herb butter over the outside of the hens.
7. In a roasting pan, place the hens on a wire rack.
8. In a small bowl, whisk together the white wine and chicken stock. Pour the mixture over the hens.
9. Roast the hens for 45-50 minutes, or until the juices run clear when pierced with a knife.
10. Remove the hens from the oven and let rest for 10 minutes before carving.

Nutritional Information:

• Calories: 500
• Fat: 30g
• Protein: 40g
• Carbohydrates: 10g

Dish Characteristics:

• Tender, juicy Cornish hens
• Savory herb butter flavor
• Crisp skin
• Requires minimal preparation time

User Comments:

• "This is the best Cornish hen recipe I've ever tried. The hens were so flavorful and moist."
• "I served these hens at a dinner party and they were a huge hit."
• "The herb butter mixture is incredible. I would use it on any kind of meat."
• "I love that this recipe is relatively quick and easy to make."
• "The presentation of these hens is beautiful. They're perfect for a special occasion."

Special Precautions and Tips:

• Be careful not to overcook the hens, as they can dry out quickly.
• If you don't have a wire rack, you can roast the hens on a baking sheet lined with parchment paper.
• Let the hens rest before carving to allow the juices to redistribute.