Roasted Game Hens Stuffed Under the Skin With
Yield
6 servingsPrep
25 minCook
60 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
ricotta cheese
|
|
| ⅓ | cup |
Parmesan cheese
freshly grated |
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| ¼ | cup |
basil
fresh, finely chopped |
*
|
| 3 | tablespoons |
parsley leaves
fresh, finely chopped |
|
| 1 ½ | tablespoons |
lemon zest
grated |
|
| 2 | small |
garlic cloves
|
*
|
| 6 | each |
cornish game hens
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | each |
lemons
cut into 6 quarters |
|
| 1 ½ | small |
onions
cut into 6 quarters |
|
| ½ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
ricotta cheese
|
|
| 79 | ml |
Parmesan cheese
freshly grated |
|
| 1 | each |
egg yolks
lightly beaten |
*
|
| 59 | ml |
basil
fresh, finely chopped |
*
|
| 45 | ml |
parsley leaves
fresh, finely chopped |
|
| 23 | ml |
lemon zest
grated |
|
| 2 | small |
garlic cloves
|
*
|
| 6 | each |
cornish game hens
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1.5 | each |
lemons
cut into 6 quarters |
|
| 1.5 | small |
onions
cut into 6 quarters |
|
| 118 | ml |
white wine
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Place the ricotta in a fine sieve and drain for 30 minutes.
In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest.
Put the garlic clove through a garlic press and into the ricotta.
Mix well, adding salt and pepper to taste.
Rinse the game hens and pat them dry.
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it.
Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds.
Place the birds, breast side up, in a shallow roasting pan.
Pour the white wine into the pan.
Bake for 1hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh.
Remove from the oven and serve with the pan juices spooned over the hens.
Yield : 6 servings
