Roasted Game Hens Stuffed Under The Skin With
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Roasted Game Hens Stuffed Under The Skin With
  Game  
Last updated 6/12/2012 1:20:39 AM. Recipe ID 52497. Report a problem with this recipe.
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      Title: Roasted game hens stuffed under the skin with
 Categories: New, Text, Import
      Yield: 6 Servings
 
     12 oz Ricotta
    1/3 c  Freshly grated Parmesan
           -cheese
      1    Egg yolk, lightly beaten
    1/4 c  Finely chopped fresh basil
      3 tb Finely chopped fresh parsley
  1 1/2 tb Grated lemon zest
      2 sm Cloves garlic
      6    Cornish game hens
           Salt and pepper
  1 1/2    Lemons, cut into 6 quarters
  1 1/2 sm Onions, cut into 6 quarters
    1/2 c  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. Yield : 6 servings 




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Recipe ID 52497 (Apr 03, 2005)

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