Recipe Archives->Gamebirds->Roast Game Hens 03

ROASTED GAME HENS STUFFED WITH HERBED RICOTTA
Yield: 6 servings

12 ounces ricotta
1/3 cup freshly grated Parmesan cheese
1 egg yolk, lightly beaten
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 1/2 tablespoons grated lemon zest
2 small cloves garlic
6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
1/2 cup 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.

Printable version: roast-game-hens03.txt.