These wonderful, moist birds are a delightful change from chicken or turkey!!
2 Cornish Hens - fresh if you can find them, or thawed, rinsed, and patted dry
Lemon - cut in half lengthwise
Lime - the same as lemon
Soft butter
Fresh thyme
Sage
Johnny's Garlic Spread (dry herb combo)
Freshly ground sea salt and pepper
Preheat oven to 375.
Stuff the cavity with lemon and lime halves. Make a paste with the butter, herbs and S&P. Rub liberally all over birds, and carefully under the skin if you can. Roast (basting with pan drippings) for about an hour til a leg wiggles easily, and the birds are browned. Let rest for at least 10 mins. before carving. I would serve this with lemon peppered buttered orzo, and steamed asparasus. I will post my smoked cornish game hen salad tomorrow, in case you have leftovers.
Enjoy the Blessing of a sunshine day!!
Love,
MM
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