2 Cornish hens
\nsalt to taste
\nfreshly ground black pepper
\n3 cloves garlic, sliced
\n1 T. minced, fresh rosemary leaves
\n1 T. minced, fresh thyme
\n1 1\/2 bay leaves
\n3 shallots, roughly chopped
\n2 carrots, roughly chopped into 1″ pieces
\n2 stalks celery, roughly chopped into 1″ pieces
\n1 1\/2 lemons<\/p>\n
Preheat the oven to 375\u00b0F. Rinse the Cornish hens with cold water and pat dry. Season with salt and pepper inside and out. Stuff the insides of the hens with garlic, rosemary, thyme and 1\/2 bay leaf each. Place a few pieces of shallots, carrots and celery in the cavity. Scatter the rest of the shallots, carrots and celery on the bottom of a roasting pan. Place the hens on top of the vegetables. Squeeze juice from the lemons all over the hens and add 1\/2 to each hen cavity. Roast in the oven until the the hens are golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife, about 45 minutes. Transfer the hens to a serving platter and let rest for about 5 minutes. Remove the skin from the hens and cut each one in half.<\/p>\n
Yield: 4 servings
\nCalories: 163
\nFat: 4g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 Cornish hens salt to taste freshly ground black pepper 3 cloves garlic, sliced 1 T. minced, fresh rosemary leaves 1 T. minced, fresh thyme 1 1\/2 bay leaves 3 shallots, roughly chopped 2 carrots, roughly chopped into 1″ pieces 2 stalks celery, roughly chopped into 1″ pieces 1 1\/2 lemons Preheat the oven to 375\u00b0F. Rinse the Cornish hens with cold water and pat dry. Season with salt and pepper inside and out. Stuff the insides of the hens…<\/p>\n