Ingredients
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2 whole Cornish game hens (about 1 1/4 lb each)
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1/4 tsp salt
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freshly ground black pepper
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2 tsp herbes de Provence
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1 small onion, quartered
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1 stalk celery, sliced
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1 whole carrot, sliced
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1 tsp cornstarch
Steps
1
Preheat oven to 350F.
2
Lightly oil or spray a 9x13 inch baking dish with cooking spray.
3
Rinse Cornish game hens with cold water and pat dry with paper towels.
4
Split hens in half by cutting down backbone and then through breastbone.
5
Carefully lift skin and season meat with salt, pepper and herbs.
6
Place birds in prepared baking dish, cut side down, placing a section of onion, some celery and carrots under each half.
7
Bake for 45 minutes, basting every 15 minutes with pan juices until juices run clear and internal temp in thickest part of the thigh reaches 165F.
8
Skim fat off juices in baking dish and thicken pan juices with a teaspoon of cornstarch mixed with 1 teaspoon of cold water.
