Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
- 1 Cornish game hen
- Mushroom and Sausage Pilaf (optional,see link below)
- 2 pinches of Kosher salt
- 2 tsp. Herbes de Provence (available in the spice section at your grocers)
- 1 lg. clove garlic; smashed with flat of knife
- 2 Tbsp. butter; melted
Preparation:
1. If you're going to stuff the hens, make the Mushroom & Sausage Pilaf in advance and chill in the refrigerator for a couple of hours before using.
2. Heat oven to 375 degrees.
3. Thoroughly dry hen with a towel or paper towel.
4. Sprinkle inside of hen with 1 teaspoon of Herbes de Provence and a pinch of salt.
5. Rub chicken with smashed garlic clove, brush with melted butter, then sprinkle with remaining herbs and season with a pinch of salt.
6. Place hen on a rack in a shallow baking dish or roasting pan.
7. Brush hen thoroughly with melted butter, then sprinkle with 1 teaspoon of Herbes de Provence and salt.
8. Cook in center of oven for about 50 minutes (until an instant-read thermometer inserted into the middle of the stuffing registers 160 degrees). Rotate pan front to back halfway through cooking.
9. Remove from oven, tent with foil, and allow to rest for 15 minutes. Cut in half and serve.
Note: If you skip the stuffing, cook for about 40 minutes instead of 50 (until an instant-read thermometer inserted into the inside of the thigh registers 160 degrees).
