| Turkey is the traditional bird of choice through the holidays. We were over that years ago! Instead, we have opted for the wee cousin - the Cornish Game Hen. It makes for less time in the kitchen, reduces cost & they are just so fancy! Preheat oven to 425⁰. 1/2 bird per guest (unless you want leftovers for pot pie or soup add more hens) Rinse & dry hens. Stuff with two sprigs of fresh rosemary & sage. Place breast-down in roasting pan to ensure moist, tender white meat. |  |
Basting Butter Recipe
1/2 c melted butter
4 sprigs fresh sage
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp marjoram
1 tsp celery salt
Combine ingredients. Baste hens before placing breast down in oven, and rebaste every 15 minutes. Roast covered for about 1 1/2 hours. Roasting time varies with number of hens. With cooking thermometer, internal temperature should be 170⁰. Let sit for 15 minutes before serving.
1/2 c melted butter
4 sprigs fresh sage
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp marjoram
1 tsp celery salt
Combine ingredients. Baste hens before placing breast down in oven, and rebaste every 15 minutes. Roast covered for about 1 1/2 hours. Roasting time varies with number of hens. With cooking thermometer, internal temperature should be 170⁰. Let sit for 15 minutes before serving.
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