From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 3 tablespoons butter, room temperature
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper
  • 1 teaspoon finely-grated lemon zest
  • 2 teaspoons fresh mint, chopped (or 1/2 teaspoon dried mint)
  • 4 Cornish game hens
  • 2 tablespoons olive oil
  • 1 small onion, coarsely chopped
  • 1 garlic clove, minced
  • 2 tablespoons lemon peel, julienned
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 1/4 cup freshly-squeezed lemon juice
  • 2 tablespoons parsley, washed and chopped

Preheat oven to 375 degrees.

In a small mixing bowl, combine butter, salt, pepper, lemon zest and mint.  Rub mixture over game hens.

Place hens in a large roasting pan.  Bake at 375 degrees for about 50 minutes, until golden brown and juices run clear when skin is pierced with a fork.

In a medium saute pan, heat oil and saute onion for 5 minutes.  Stir in julienned lemon peel and garlic.  Cook and stir for 1 minute.  Stir in chicken broth and bring to a boil.

Mix cornstarch with 1 tablespoon water and stir into hot mixture.  Boil 1 minute until thickened.  Stir in lemon juice and remove from heat.

Place hens on serving platter.  Spoon a little sauce over each hen and sprinkle with chopped parsley.  Pass remainder of sauce separately.


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