When Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, was growing up, half of his family were vegetarians. So, instead of a big bird, Cornish game hens graced the table.

Source: Midwest Living

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Credit: Adam Albright

Recipe Summary test

hands-on:
15 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. In a small bowl, combine butter, Montreal steak seasoning, lemon-pepper seasoning, rosemary, thyme, sage and granulated garlic.

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  • Brush seasoned butter under the breast skin of game hens, in the cavities and all over the outsides.

  • Place hens, breast sides up, on a rack in a shallow baking pan. Roast until hens reach 170° in a thigh, basting with pan juices occasionally, 1 to 1 1/4 hours.

  • Tent lightly with foil and let rest 10 minutes. Cut each hen in half lengthwise to serve.

PREP TIP

To reheat, place cooked hens on a rack in a shallow roasting pan. Bake in a 400° oven until heated through, 15 minutes.

Nutrition Facts

401 calories; fat 30g; cholesterol 194mg; saturated fat 11g; carbohydrates 1g; mono fat 12g; poly fat 5g; protein 30g; vitamin a 409.7IU; vitamin c 1.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 7.9mg; vitamin b6 0.4mg; folate 4.8mcg; vitamin b12 0.4mcg; sodium 1186mg; potassium 336mg; calcium 34mg; iron 1.8mg.
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