Roasted Game Hens Stuffed Under Skin with Herbed Ricotta

Recipe Ingredients

12 oz	340g	Part-skim ricotta - (3/4 of a 15 oz
		Container)
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)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
6		Cornish game hens
1 1/2		Lemons - cut into 6 quarters (small)
1 1/2		Onions - cut into 6 quarters (small)
1/2 cup	118ml	Dry white wine

Recipe Instructions

Preheat the oven to 350 degrees. Put 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 cloves through a garlic press and add to the mixture. Combine well, adding the salt and pepper to taste.

Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a lemon quarter and an onion quarter 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, tent loosely with aluminum foil, and let rest 10 minutes. Discard the trussing string and serve with the pan juices spooned over the hens.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9333) - from the TV FOOD - NETWORK

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