Herb-Roasted Cornish Game Hens
2 (1½-pound) Cornish game hens
Freshly cracked black pepper
2 shallots, thickly sliced
8 fresh sage leaves
4 fresh thyme sprigs
2 fresh rosemary sprigs
½ lemon, thickly sliced
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1. Preheat the oven to 425° F
2. Separate fresh herbs into two equal piles, and using kitchen twine, tie together two small bouquets. Set aside.
Meanwhile, Partner 2:
1. Remove the giblets from the hens and rinse inside and out. Pat the outsides dry.
2. Rub olive oil all over the hens and season generously with salt and pepper both inside the hens and out.
Then, Partner 1:
Loosely stuff the cavities of each hen with shallots, lemon slices and herb bouquets.
Tie the legs together with kitchen twine, tuck the wing tips under the body of the hens and place in roasting pan.
Once the hens are tied, they should be roasted for 60 minutes or until the juices run clear.
One or the other partner should remove the hens from the oven, transfer to serving platter and tent loosely with foil. Rest 10 minutes.
While hens are resting, prepare the gravy.
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Photo: Rebekah Peppler
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