If there’s anything I love to eat, it’s CHICKEN! I really can eat them everyday! There’s something so comforting about it. Here’s one recipe that I use for corniche game hens. This was my first Instagram photo (spoonsofmagic) a few months ago. I enjoy having these on weekends with some “dauphinois gratin“…
Yield: 4 servings or 1 hungry Miguel and Mom (see About).
- 2 corniche game hens
- 1/2 stick butter, cut in quarters (you may use less butter if you wish)
- 2 sprigs of rosemary (plus extra leaves for garnish)
- 2 sprigs of thyme (plus extra leaves for garnish)
- 4 whole garlic cloves, peeled
- 1 lemon, cut in half
- olive oil
- salt and pepper
- 1/4 cup dry white wine
- 1/4 cup chicken stock
Preheat oven to 450 degrees F. Drain and pat corniche hens dry. Insert 2 garlic cloves, 1 quarter butter, half the lemon, and a sprig each of thyme and parsley in each cavity. Truss. Rub skin with olive oil and season with salt and pepper. Place hens on a roasting pan with the remaining butter and slide in the oven. Roast for 20-25 minutes. Reduce to 350 degrees F. Combine white wine and chicken stock. Pour over hens. Continue to cook for half an hour more, basting them in between every 10 minutes or so. If you want darker skin, turn the oven back up to broil the last few minutes. Remember to watch them closely at this time to prevent them from burning. Remove from the oven. Cut the ties. Pour whatever juices in a saucepan that come out of the hens then plate on a serving dish. Pour remaining juices from the roasting pan into the same saucepan from the juices of the hens. Let boil for about 5 minutes until it turns into a sauce-like consistency. Drizzle or serve on the side. Garnish with fresh sprigs of rosemary, thyme, and lemon. Serve with some cherry tomatoes, french beans, and mashed potatoes. Better yet, dauphinois gratin as I did. Yum!