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Roast Cornish Hens With Autumn Herbs

chicken - other

8 small Cornish hens; each about 1 pound
16 cloves garlic; peeled
16 lemon wedges
2 tablespoon olive oil
3 cloves garlic; minced
2 tablespoons each coarsely chopped fresh rosemar
1 teaspoon salt
1/2 teaspoon pepper
----SAUCE----
2 cups chicken stock
2 tablespoon each soy sauce and Worcestershire s
2 tablespoon all-purpose flour
2 tablespoon butter, softened
----GARNISH----
sprigs fresh sage, rosemary and thyme
lemon slices

Rinse and pat dry hens inside and out. Place 2 of the whole garlic cloves and 2 of the lemon wedges in cavity of each. In bowl, combine oil, minced garlic, rosemary, sage, tarragon, thyme, salt and pepper. Gently separate skin from breast and thighs to form pocket; for each hen, rub about 1 tablespoon herb mixture over breast and thighs under skin. Rub any remaining mixture over outside of legs and thighs. Transfer hens to parchment paper-lined baking sheets. Roast in 400ºF oven, basting every 10 minutes, for about 45 minutes or until browned on outside and juices run clear when thigh is pierced. SAUCE: Transfer juices to glass measure; let stand for 5 minutes. Skim fat from surface. In saucepan or deep skillet, stir together juices, chicken stock, soy sauce and Worcestershire sauce; bring to boil. Boil for 3 minutes. Combine flour with butter; stir into stock mixture and cook, stirring, for 1 to 2 minutes or until slightly thickened. Pour into sauceboat. GARNISH: Line serving platter with some of the sage, rosemary and thyme sprigs. Place hens on platter. Garnish hens with lemon slices and remaining sprigs. Pass sauce to serve.

Contributor: Canadian Living Magazine - October, 1999

Yield: 8 servings

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