Recipes

Prep/Cook Time: 95 Minutes
Servings: 4
Average Rating:

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2	PERDUE® Fresh Whole Cornish Hens, Twin Pack PERDUE® Fresh Whole Cornish Hens, Twin Pack (900)
1 1/2	pounds small red potatoes
	Salt and pepper
3	cloves garlic, minced
3	strips bacon, cooked, drained and diced (use the microwave for quick preparation)
6	fresh sage leaves, minced
1	tablespoon butter
1/4	cup finely chopped fresh herbs such as thyme, rosemary and sage, plus extra sprigs for stuffing cavity and garnishing plates
	Kitchen string (optional)

1. Preheat oven to 400° F. Cut potatoes into small, bite-size pieces; toss with salt and pepper, garlic, bacon and sage and place in a large, shallow roasting pan. Set in the oven while you prepare the hens, approximately 10-15 minutes.
2. Meanwhile, remove giblets from hens. Fold back wings. Rub with butter and sprinkle inside and out with salt and pepper. Sprinkle with finely chopped herbs, and place a few more herb sprigs into each hen’s cavity. Tie each hen’s legs together with kitchen string to hold shape, if desired.
3. Remove potatoes from oven and place hens on top. Return to pan and roast for 50-55 minutes, or until hens’ juices run clear when thigh is pierced with a fork and a thermometer inserted in the thickest part of the thigh registers 180° F.
4. Remove hens from the pan and let them sit for 10 minutes before serving. Gently stir potatoes to incorporate hens’ juices.
5. To serve, place some potatoes and a hen, or half a hen for smaller appetites, on each plate. Garnish with fresh herb sprigs.