Combine liquid from the cherries, sugar, basil,
Remove from heat and stir in brandy. Let
Heat Oven to 350 degrees F.
Combine garlic, remaining rosemary, and half the oil
Roast at 350 degrees F for 20 minutes.
Pour off excess fat from roasting pan.
Split hens in half lengthwise. Serve half
Please send comments or suggestions to address below
1 can sour cherries in water
1/2 cup sugar
1/2 teaspoon dried basil
2 tablespoons fresh rosemary,
1/4 teaspoon sage
6 tablespoons brandy
2 cloves of garlic thinly sliced
1/4 cup olive oil
4 cornish game hends about 1 1/2 lbs each
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon rosemary and the sage in a small
saucepan. Boil until reduced by half.
Add cherries; simmer 5 minutes.
cool completely. Cover, refrigerate at least 24 hours.
in a small bowl. Remove the giblets and
any visible fat from hens. Wash and pat dry.
Season hens inside and out with salt and pepper.
Run your finger under the skin of
the breast to separate the skin from
the meat. Rub garlic rosemary mixture
under the skin on each breast half.
Rub outside of hens with remaining oil.
Place hens in roasting pan.
Turn hens over, breast side up.
Roast 30-40 minutes or until instant
themometer registers 170. (placed in thickest part
of thigh without touching bone.) Remove
from oven, let rest 5 minutes.
Add small amount of liquid from cherries to
roasting pan. Place pan over medium heat and
scrape any browned bits from bottom of
the pan. Add cherries, heat through. Remove
pan from heat.
a hen per person, spooning cherries
over each portion.
More Roast Recipes
The Birthday Cake
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