Roasted Game Hens Stuffed Under The Skin With

* Exported from MasterCook *

ROASTED GAME HENS STUFFED UNDER THE SKIN WITH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Ricotta
1/3 c Freshly grated Parmesan
-cheese
1 Egg yolk, lightly beaten
1/4 c Finely chopped fresh basil
3 tb Finely chopped fresh parsley
1 1/2 tb Grated lemon zest
2 sm Cloves garlic
6 Cornish game hens
Salt and pepper
1 1/2 Lemons, cut into 6 quarters
1 1/2 sm Onions, cut into 6 quarters
1/2 c White wine

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. Yield : 6 servings Posted to MC-Recipe
Digest V1 #

Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9317

From: "Ed Bauman" <BIRCHCREEK@msn.com>

Date: Fri, 6 Dec 96 01:39:49 UT



- - - - - - - - - - - - - - - - - -