Garlic-Lime Cornish Game Hens

Slice onions and spread over the bottom of a roasting pan.

Clean and roughly chop fresh cilantro.

In a small bowl, combine cilantro,

salt,

cumin,

cayenne pepper

Create zest by carefully removing just the green skin from the lime.
Be sure not to include any of the bitter white that lies beneath the lime’s skin.

Add to mixture in small bowl

Clean inside and outside of Cornish hens with cold water.
Pat the hen dry and be sure that the water is drained from the inside cavity.

Slide your fingers between the skin covering
the breast area to separate it from the meat of the hen.

Divide the ingredients in the small bowl into four equal parts.

Gently fill the pocket you created above the breast of each hen with one part of the spice/herb ingredients.

Add a fat onion slice in the body cavity.

Connect the legs by cutting a 1/2 inch slit all the way through
the skin next to the body cavity opening of the hen.

Slip one leg through the hole from one side and

slip the other leg through the hole coming from the other side (see photos).
This will help the legs cook close to the body.

Put the hens in the onion lined pan.
Smear butter on skins.

Pour broth in pan around the hens.

Sprinkle with salt and pepper to taste.

Add 2 fat slices of lime on top of each hen.

Add garlic (optional) around hens and into the broth.
Cover roasting pan with lid.

Cook the hens for 30 minutes at 400 degrees Fahrenheit.
Cut temperature back to 350 degrees Fahrenheit
and cook for 1-1/2 to 2 hours longer.

Not only is it pretty,

but it is very moist and tasty.

I see you drooling.

Here, take a bite.

Ingredients:

2 large onions, sliced

4 Cornish game hens thawed

1-2 tablespoons chopped fresh cilantro

2-3 tablespoons finely chopped lime zest

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

4 fat slices of onion

4-8 tablespoons butter

½ teaspoon salt – to taste

½ teaspoon pepper – to taste

12 oz cup chicken stock

2 tablespoons minced garlic – optional

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Slice onions and spread over the bottom of a roasting pan.

Clean and roughly chop cilantro. In a small bowl, combine cilantro, salt, cumin and cayenne pepper and finely chopped lime zest. Be sure not to include any of the bitter white that lies beneath the lime’s skin.

Clean inside and outside of Cornish hens with cold water. Pat the hen dry and be sure that the water is drained from the inside cavity. Slide your fingers between the skin covering the breast area to separate it from the meat of the hen. Divide the ingredients in the small bowl into four equal parts. Gently fill the pocket you created above the breast of each hen with one part of the spice/herb ingredients. Add a fat onion slice in the body cavity.

Connect the legs by cutting a 1/2 inch slit all the way through the skin next to the body cavity opening of the hen. Slip one through the hole from one side and slip the other leg through the hole coming from the other side (see photos). This will help the legs cook close to the body.

Put the hens in the onion lined pan. Smear butter on skins. Sprinkle with salt and pepper to taste. Add 2 fat slices of lime on top of each hen. Pour broth in pan around the hens. Add garlic (optional) around hens and into the broth. Cover roasting pan with lid.

Cook the hens for 30 minutes at 400 degrees Fahrenheit. Cut temperature back to 350 degrees Fahrenheit and cook for 1-1/2 to 2 hours longer. Serve hot.

Tip: After removing the hens from the pan, the excess broth can be used to make gravy or for cooking rice and pasta.

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