Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, mike's lemon garlic cornish game hens. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mike's Lemon Garlic Cornish Game Hens is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Mike's Lemon Garlic Cornish Game Hens is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have mike's lemon garlic cornish game hens using 22 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Lemon Garlic Cornish Game Hens:
- Prepare ● For The Game Hens
- Make ready 2 (1.5 lb) Cornish Game Hens [de-thawed - rinsed & patted dry]
- Get as needed Garlic Olive Oil [to coat hens]
- Prepare 4 Pads Butter [reserve 2 for broth]
- Make ready 2 Lemons [reserve one for broth -squeezed]
- Take 2 Fresh Rosemary Sprigs
- Prepare 1 tsp Dried Thyme [divided]
- Prepare ● For The Broth [or reduction]
- Prepare 25 Fresh Garlic Cloves
- Make ready 1 Cup Quality White Wine
- Make ready 1 Cup Chicken Broth
- Get 1 tbsp Dried Rosemary
- Prepare 1 tbsp Lemon Pepper [+ 1/2 tsp for hens]
- Get 1 tsp Black Pepper [+ 1 tsp for hens]
- Make ready to taste Salt
- Prepare ● Side Options
- Prepare Baby Red Or Golden Potatoes
- Make ready Crispy Bread
- Make ready Green Beans
- Take Stuffing
- Make ready Carrots
- Make ready Onions
Instructions to make Mike's Lemon Garlic Cornish Game Hens:
- Here's what you'll need.
- Cornish Game Hens pictured. Rinse and pat completely dry. Inside and out. Coat them with garlic olive oil and season them inside and out. Place 1/2 sliced lemon and Rosemary sprigs deep inside each one.
- Create your broth.
- Carefully lift the skin of the hens and smear 1 pad butter per hen.
- Place hens on rack over broth but don't allow hens to touch either your broth or each other.
- Do this by using a large disposable pan and a lifted rack.
- Roast your hens uncovered at 425° for 60 minutes. Baste occasionally. You'll want a crisp on your skin.
- Strain your broth and drippings from your garlic and reserve both separately. Thicken your broth on stove top. You'll use this reduction to drizzle over your hens upon serving.
- Split hens in half lengthwise with a large knife.
- Serve hens over beds of stuffing with spuds. Scatter garlic on plate and drizzle reduction over dish. Enjoy!
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