SAGE & GARLIC

CORNISH HENS

This recipe is perfect for any special occasion dinner. Rich and flavorful - it's sure to impress!

INGREDIENTS

INSTRUCTIONS

  • 2 Back to Nature Farms Cornish hens (about 2 3/4 lbs total), butterflied & backbone removed

  • 6 garlic cloves

  • 1 tablespoon sugar

  • 1 teaspoon kosher salt

  • 12 fresh sage leaves

  • 1 tablespoon grated lemon rind

  • 2 tablespoons olive oil

  • 2 lemons, halved & seeded

  • Preheat oven to 425 F. Place a wire rack in a roasting pan or on a heavy-duty baking sheet.

  • Smash garlic cloves with the back of your knife; then, with the flat side of your knife, press them to grind to a fine paste with the sugar and salt against the cutting board.

  • Combine garlic mixture, chopped sage, rind, and oil in a small bowl.

  • Pat hens on rack; roast at 425F for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160F.

  • Remove hens; let stand 5 minutes. Remove and discard skin. Split hens along their breast plate. Serve with lemons.

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