Poussins aux Herbes de Provence
Roasted Cornish Hens - 'French Style'
Submitted By: Taz
Ingredients:
4 Cornish Hens - washed and patted dry
6 cloves Fresh Garlic - finely minced
1 Bunch Fresh Basil
1 Bunch Fresh Thyme
1 Bunch Fresh Rosemary
½ Cup Dry White Wine
½ Cup Olive Oil
6 Tbs Butter - melted
4 Tbs Dijon Mustard
3 Tbs Balsamic Vinegar
1 Tbs Herbes de Provence
Juice of 1 Lemon
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Place the olive oil and lemon juice in a large mixing bowl and thoroughly combine
- Season your hens on all sides with salt and pepper to taste
- Toss the hens in the olive oil/lemon juice until well coated - Cover and allow to marinate at room temperature for 2 hours - NOTE: Turn the hens every 30 minutes or so to keep them coated
- Preheat oven to 450ºF
- Remove the hens from the marinade (RESERVE THE REMAING MARINADE) and place them on a rack in a foil lined roasting pan leaving at least 2 inches clear on all sides
- Divide the basil, thyme, and rosemary equally and stuff into the cavities of the hens - Coat each hen with 1 Tbs of the Dijon mustard - OPTIONAL: You can truss the hens if you wish
- Place in the top third of the oven and allow to roast for 20 minutes
- Add the minced garlic, melted butter, balsamic vinegar, and herbes de provence to the reserved marinade and whisk to combine
- After the hens have roasted for 20 minutes, reduce heat to 350ºF and baste the hens with marinade mixture
- Continue to roast the hens (basting with the marinade mixture every 10 minutes or less) until the hens are cooked through (apx 45-50 minutes) - NOTE: A meat thermometer inserted into the thickest part of the thigh should register 160ºF and juices should run clear)
- Remove from oven and transfer to a serving dish - Loosely tent with aluminum foil and set aside until needed
- Transfer the remaining marinade mixture and the drippings from the roasting pan to a small sauce pan - Add the white wine - Place over medium high-heat and bring to a boil
- Allow to boil (stirring frequently) for 5 minutes
- Serve 1 hen whole or halved per guest drizzled with the wine sauce and some lemon wedges
