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Cornish Hen
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| Cornish Hens with Herbes de Provence - Poussins aux Herbes de Provence INGREDIENTS: 6 Cornish Hens, rinsed and patted dry | |
| 3/4 cup | olive oil |
| 1 | lemon, squeezed |
| fresh basil | |
| salt | |
| freshly ground pepper | |
| 6 Tablespoons | Dijon mustard |
| 3 Tablespoons | balsamic vinegar |
| 6 cloves | garlic, pressed |
| 1 Tablespoon | herbes de Provence |
PREPARATION:
1. Season the Cornish hens with salt and pepper. Place them in a large bowl.
2. Mix the oil and the lemon juice together and pour over the hens.
3. Allow the hens to rest at room temperature for 3 hours before roasting the birds.
4. Preheat the oven to 450F.
5. Take the hens out of the marinade and place them in a roasting pan. Stuff each cavity with some basil leaves. Reserve the marinade.
6. Smear each hen with 1 tablespoon of mustard.
7. Place the hens in the oven and roast for 15 minutes.
8. Pour the reserved marinade into a bowl and whisk in the vinegar, garlic and herbes de Provence.
9. After 15 minutes, reduce the heat to 350F. Baste the hens every 10 minutes with the marinade.
10. Roast for 45 minutes.
To serve:
Place one hen on each of 6 plates. Serve hot from the oven or cool and take along on a picnic.
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