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Categories:Viewed: 2 - Published at: 9 months ago
Ingredients
- 2 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise and backbones removed with kitchen shears
- 1/2 stick (1/4 cup) unsalted butter, softened
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely grated fresh lemon zest
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Preheat oven to 450F.
- Rinse hens and pat dry, then arrange, skin sides up, in a large shallow baking pan (1 inch deep).
- Stir together butter, shallot, zest, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Loosen skin from meat all over hens (including thighs and legs) with your fingers, being careful not to tear skin.
- Rub half of butter under skin and remaining half on top.
- Sprinkle hens with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Roast hens in middle of oven until cooked through and skin is golden brown, 25 to 30 minutes.
