Cornish Hens Roasted With Sun-Dried Tomato-Rosemary Butter

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Cornish Hens Roasted With Sun-Dried Tomato-Rosemary Butter

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The compound butter used in this recipe can be made up to a month ahead of time and stored, well wrapped, in the freezer. It need not be thawed prior to use; simply hack off the amount needed. The butter can also be melted over sautéed, grilled,

or baked chicken breasts, or used to flavor pasta or rice.

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Ingedients:

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8 tablespoons (1 stick) unsalted butter, softened

1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped

5 tablespoons fresh rosemary, finely chopped

5 teaspoons kosher salt

1/4 teaspoon freshly ground pepper, plus more for seasoning cavities and skins of hens

1 tablespoon fresh lemon juice

4 Cornish hens, 1-1/2 pounds each

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Method:

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1. Preheat the oven to 425 degrees F. stir together butter, tomatoes, rosemary, 1 teaspoon salt, 1/4 teaspoon pepper, and lemon juice. Using 1 teaspoon of salt for each, salt & pepper the hens inside the cavities and over the skin. Loosen the skin over the breasts and thighs to make pockets. Using 2 tablespoons of butter for each hen, place the butter in the pockets between the skin and meat. Rub any remaining butter over the outside of the hens.

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2. Place the hens in a large roasting pan, breast side down. Roast for 20 minutes. Lower the oven temperature to 375 degrees F. Roast until just cooked through, about 30 minutes longer. Split the hens in half lengthwise. Place a half hen on each of 8 plates.

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Serves 8