Cornish Game Hens, Stuffed Under The Skin

Recipe Ingredients

1/4 cup	10g / 0.4oz	Washed basil leaves - cut chiffonade
1 cup	237ml	Garlic clove (small)
		(or garlic paste equivalent)
1/2 cup	73g / 2.6oz	Low-fat ricotta cheese
1/4 cup	36g / 1.3oz	Fresh bread crumbs - (to 1/3 cup)
1		Egg yolk
1		Rock Cornish game hen - (abt 1 1/2 lbs)
		Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 450 degrees.

In a small mixing bowl, combine basil, garlic, ricotta cheese and soft bread crumbs; bind the ingredients together with egg yolk.

With heavy shears, cut each bird along one side of backbone and remove as much fat as possible. Cut backbone away; insert your fingers under the skin covering the breast and top of drumsticks. Loosen skin as much as possible and insert some stuffing between flesh and skin. Set bird halves, breast side up in a baking pan; rub olive oil over the skin and season with salt and pepper.

Bake for about 10 minutes, lower heat to 375 degrees and bake for 35 to 40 minutes longer or until done; let bird rest 10 minutes before serving to let stuffing settle and firm up. Serve with bread and 1 or 2 vegetable purees.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6627 broadcast 03-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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