2 small Cornish hens, about 1 pound each
kosher salt and freshly ground black pepper
2 garlic cloves
1 TBSP tarragon
3 TBSP olive oil
1/2 TBSP rosemary leaves
1/4 cup white wine (or vermouth)
1 1/2 TBSP maple syrup
1/2 tsp dijon mustard
1/2 TBSP chopped sage leaves
1/2 TBSP thyme leaves
1. Pat the birds dry and season them inside and out with salt and pepper. Cut the lemon into quarters and squeeze the juice from 1/2. Place 1 lemon quarter inside each bird along with 1 garlic clove and 1/2 TBSP tarragon. Truss the birds and place in a dish or on a platter.
2. Mix 2 TBSP oil with the lemon juice and the rosemary and pour over the hens, turning so they are well-coated. Season them with salt and pepper and leave to marinate at room temperature for 20 minutes.
3. Preheat oven to 400 degrees F. Pour the remaining TBSP of oil into a roasting pan and add the birds, breast side up, along with the marinade. Roast, basting them every 10 minutes with the pan juices, for 35 to 45 minutes, or until golden and the thigh pieces run clear when pierced; the temperature of the thigh should register 165 degrees F on an instant-read thermometer.
4. Transfer the birds to a warmed platter, breast side down and keep warm, loosely covered with aluminum foil. Discard the fat from the roasting pan, set pan over medium-high heat, add the white wine/vermouth and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Boil to reduce the wine by half, add the maple syrup, mustard and any juices from the birds and continue to boil until syrupy. Taste the glaze, adding a little more lemon juice and/or maple syrup if necessary. Remove from the heat and add the herbs.
5. Place the birds, either whole or cut in half, on dinner plates, and brush with the glaze.
Notes: OMG good. That is all.Posted by Jennifer at September 5, 2007 9:29 PM | TrackBack