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Game Hens With Rosemary And Garlic

The smell of rosemary and garlic in the air always makes me think of the back streets of the villages on the edge of Rome. You can have a fine Roman party with this dish. You can even urge your guests to place themselves on their sides on cushions and eat with only their fingers, as they did in ancient Rome. Slaves had to eat sitting upright, but free citizens reclined.

Type: Poultry
Courses: Main Course
Serves: 3 people

Recipe Ingredients

3   Game hens - split in half
3/4 cup 177mlOlive oil
4   Garlic cloves - crushed
3 tablespoons 45mlDry sherry
3   Tabasco sauce - or to taste
1 tablespoon 15mlFinely-chopped fresh rosemary
1   Juice of 1 lemon
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Split each bird in half, using either a Chinese cleaver or poultry shears. Set aside.

Using a very large bowl mix the remaining ingredients together. Marinate the bird halves in this mixture for 1 hour, turning often.

Broil in an electric oven 7 or 8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your preference.

Variation: You can use this same recipe for squab or quail. Just remember to cut down on the cooking time according to the size of the bird.

THE FRUGAL GOURMET by Jeff Smith - From the 02-12-1992 issue - The Springfield Union-News


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