| Ingredients |
| |
| 2 |
each |
Cornish hen, 1 - 1½ lbs each |
| 1 |
each |
lemon, cut into quarters |
| 6-8 |
each |
fresh sage leaf |
| 6-8 |
each |
fresh sage leaf, minced |
| 2 |
Tbsp |
olive oil |
| 1½ |
tsp |
salt |
| |
| Mushroom sauce |
| 12 |
oz |
fresh mushrooms, chopped |
| 1 |
Tbsp |
oil |
| 1 |
Tbsp |
chicken soup powder |
| 1 |
cup |
water |
| |
|
| Preparation steps: |
- In each hen cavity sprinkle ½ tsp of salt and
insert ½ lemon and 3-4 sage leaves.
- Place the hens (breast side down) in a roasting pan lined with
aluminum foil.
- Brush 1 Tbsp olive oil on each hen and
sprinkle ¾ tsp of salt and ½ of the minced sage leaves.
- Roast the hens in the oven at
425F for 20 minutes
325F for 50 minutes
turn the hens breast side up and
broil for additional 5 minutes to crisp the skin.
- In the meantime, prepare the mushroom sauce.
Saute the mushrooms until golden brown.
Mix the soup powder with water, add to the mushrooms and cook
for 15 minutes.
Serving: Serve the hens on a large plate and pour the mushroom
sauce on the same plate.
|
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|
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