Roasted Game Hens Stuffed Under The Skin With Herbed Ricotta

Recipe Ingredients

12 oz	340g	Ricotta
1/3 cup	48g / 1.7oz	Freshly-grated Parmesan cheese
1		Egg yolk - lightly beaten
1/4 cup	36g / 1.3oz	Finely-chopped fresh basil
3 tablespoons	45ml	Finely-chopped fresh parsley
1 1/2 tablespoons	22ml	Grated lemon zest
2 tablespoons	30ml	Garlic cloves (small)
6		Cornish game hens
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2		Lemons - cut 6 quarters
1 1/2		Onions - cut 6 quarters (small)
1/2 cup	118ml	White wine

Recipe Instructions

Preheat oven to 350 degrees.

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 1 hour, 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.

This recipe yields 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9317) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.