Time 49m Yield 4 servings Number Of Ingredients 10 Steps:
In a medium bowl, combine all ingredients and mix well. Preheat grill or grill pan. Brush the hens with olive oil and season with salt and pepper to taste. Grill the hens over low heat until cooked through, approximately 10 to 12 minutes per side. Serve each person a whole hen and sprinkle with the gremolata.
Yield Serves 2 Number Of Ingredients 5 Steps:
In a small bowl blend together well 2 tablespoons of the butter with the sage,the zest, and the salt. Loosen the skin covering the breast meat on each hen by slipping your fingers under the skin and sliding them between the skin and the meat. Divide the butter mixture between the hens, inserting it under the skin of each hen and smoothing it evenly by rubbing the outside of the skin, and season the hens with salt and pepper. Tie each hen’s legs together with kitchen string. In a large ovenproof heavy skillet or small flameproof roasting pan heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides, in it sauté the hens, breast sides up, for 1 to 2 minutes, or until the underside is golden brown, and roast them in the middle of a preheated 450°F. oven, basting them with the pan juices every 10 minutes, for 30 to 35 minutes, or until a meat thermometer inserted in the fleshy part of the thigh registers 180°F. Let the hens stand for 5 minutes and discard the string.
More about “butterflied cornish hens with sage butter recipes”
Time 1h5m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Blend 3 Tbs of butter with the sage, garlic, lemon zest, salt and pepper. Separate breast and leg skin from hens. Press the mixture under the skins and spread evenly. Melt remaining butter and add paprika Brush this butter over the hens. Place hens in single layer in shallow oiled pan. Roast at 400 F, uncovered, 40 to 45 minutes. Baste twice with pan drippings.
