Roasted Cornish Hens with White Wine-Scallion Sauce

Adapted via Riot Catering
Serves: 4 to 6

♦ 4 Cornish game hens
♦ 1/2 bunch fresh thyme
♦ 1/2 bunch fresh oregano
♦ 1/2 bunch fresh sage
♦ 8 cloves of garlic, peeled
♦ dry white wine
♦ olive oil
♦ 5 tbsp butter
♦ 1 lemon
♦ 2 large shallots, sliced
♦ 2 bunches of scallions
♦ salt and pepper, to taste

Roast the Hens: Preheat oven to 400℉. Chop just over half of the thyme, sage, oregano, and 4 cloves of garlic. Mix in a mortar and pestle, or small food Processor. Add a splash of wine and olive oil, and rub the mixture on the outside of the game hens, seasoning each with salt and pepper.

Take remaining herbs and cloves, and stuff inside the game hens. Place the hens each into a roasting pan fitted with a rack, and set the pan into the preheated oven. Cook until internal temperature of 170℉ is reached, anywhere from 45 minutes to an hour and a half (check regularly, time will vary based on your oven).

Make the Sauce: In a small saute pan, heat 2 tbsp of butter. Finely chop whites of scallions, saving the greens. Add chopped scallions and shallots to the pan, and saute until they start to caramelize. Add about 1 cup of white wine to the pan, along juice from the lemon. Cook until liquid reduces by half; add additional wine if desired, allowing it to reduce (if you want more sauce).

Taking the remaining butter, slowly whisk butter into reduction, until it reaches sauce consistency. Chop green ends of scallions and add to sauce; cook for a minute or two, until just wilted.

Remove the hens from oven when finished, and allow to rest for 10 min. Place on a cutting board. Using a large, sharp knife, cut the hens in half. Plate, and top with white wine sauce.

To read more about this dish and my musical pairing, click HERE.

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