Roasted Cornish Game Hens

Featured by 831 Wine Company in the Gold Wine Club.

Description

An impressive dish full of herb, garlic and lemon flavors then roasted to perfection. Pair this with the 831 2014 Chardonnay.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 95 Minutes

Ingredients


• 4 Cornish game hens, patted dry with paper towels
• 8 thin slices of butter
• 4 sprigs each of fresh rosemary and thyme, plus some extra leaves of each
• 4 large cloves garlic, peeled
• 1 lemon, cut into quarters
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup chicken broth

Instructions


Preheat oven to 450 degrees. Using your index finger, loosen the skin of the hens and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves. Put a lemon quarter in the cavity of each hen along with a clove of garlic and a sprig of rosemary and thyme. Truss the hens by tying the wings and legs. Rub each hen all over with extra virgin olive oil; sprinkle with salt and pepper. Place hens on the rack of a roasting pan lined with aluminum foil, spacing them out as far apart as possible. Place hens in the preheated oven and roast of 25 min.

While the hens are roasting, combine the chicken broth and wine in a bowl. After the hens have been roasting for 25 min., reduce oven temperature to 350 degrees. Pour the broth/wine mixture over the hens and continue to roast for 30 min., basting the hens with the juices at the bottom of the pan every 10 min. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear.

Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 min. until the liquid is a thin, sauce-like consistency.

Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon.


Recipe provided by 831 Wine Company.



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