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Butterflied Cornish Hens with Sage Butter (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 01/05/2016 - I love Cornish hens. They're as easy to make as chicken, and seem to make any occasion more special.
In this version, Cornish hens are butterflied, then prepared in a sage butter to deliver a savory dinner entree. It's easy to make and sure to please.
- 2 Cornish game hens, butterflied, about 1-1½ pounds each
- 2 strips bacon, chopped
- ½ stick butter, softened
- 3-4 sage leaves, finely chopped
- zest of ½ lemon
- Salt and freshly ground black pepper
- Splash of olive oil
Heat oven to 425F.
Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour.
Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper.
Remove hens from refrigerator.
Heat 2 large sauté pans over medium heat, lightly coat with oil.
Season hens with salt and pepper and sear, skin side down, in the pans.
Sear about 7 to 10 minutes, until skin turns golden brown and crispy.
Flip birds over, and baste with sage butter.
Sprinkle tops with chopped bacon and place in heated oven to finish cooking, 25 to 30 minutes, basting occasionally.
Rest birds at least 10 minutes before serving warm.
Serves up to 4 people.
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