Herb-stuffed Cornish Hens with potatoes

 

            Cornish hens have a delicious, delicate flavor when cooked this way, and the potatoes become rich and creamy. Ideal for any festive occasions.

Makes 4 servings

• 2tablespoons olive oil
• 1½ pounds baking potatoes, pared and sliced ¼ inch thick
• 2 Cornish game hens (1¼ pounds each)
• 1 teaspoon salt
• 4 cloves garlic, peeled
• 1 teaspoon leaf rosemary, crumbled
• 1 large lemon, halved

1. Preheat oven to 400F ; spread 1 tablespoon oil in bottom of 11 x 7 x 2-inch baking pan.
2. Cook potatoes in large pot of boiling salted water for 10 minutes ; drain, rinse under cold running water, drain and dry on paper toweling.
3. Sprinkle outside and inside of each hen with salt, place 2 cloves garlic and ¼ teaspoon rosemary in each cavity ; Prick lemon skin in several places with paring knife and place half lemon in the cavity of each hen.
4. Truss hens.
5. Arrange potatoes in bottom of prepared pan, slightly overlapping (there will be about 3 layers) ; sprinkle with remaining rosemary.
6. Place hens on top ; brush lightly with remaining oil.
7. Bake in preheated oven for 1 hour until golden brown and no longer pink near bone.
8. Serve half a hen per person.

BON APPÉTIT