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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Adam Albright

Recipe Summary

hands-on:
15 mins
total:
1 hr 25 mins
Servings:
6
Max Servings:
8
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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; total fat 30g; saturated fat 11g; polyunsaturated fat 5g; monounsaturated fat 12g; cholesterol 194mg; sodium 1186mg; potassium 336mg; carbohydrates 1g; fiberg; sugarg; protein 30g; trans fatty acidg; vitamin a 410IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6mg; folate 5mcg; vitamin b12mcg; calcium 34mg; iron 2mg.

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