Cornish hens rubbed with fresh mint and served with a lemon-seasoned sauce.
- Contributed by Catsrecipes Y-Group
- Source: Southern Living Holiday Meals 1982
- Yield: 4 servings
- 4 (1¼ pound) Cornish hens
- 1 lemon
- 3 tablespoons butter, softened
- 2 teaspoons chopped fresh mint
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 small onion, sliced
- 1 clove garlic, crushed
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- ¼ cup lemon juice
- 1½ tablespoons cornstarch
- 2 teaspoons water
- chopped fresh mint
- watercress (optional)
- Remove the giblets from hens, reserve for another use.
- Rinse hens with cold water, and pat dry.
- Grate enough lemon zest to equal 1 teaspoon, cut remaining rind into thin strips, and set aside.
- Combine lemon rind, butter, 2 teaspoons chopped mint, salt and pepper.
- Rub mixture over hens.
- Place hens breast side up in a shallow baking pan.
- Bake at 375°F for 1 hour and 10 minutes, basting hens every 15 minutes with pan drippings.
- Saute reserved lemon rind strips, onion and garlic in oil 5 minutes.
- Combine broth, lemon juice, cornstarch, and water in a small saucepan; stir well.
- Cook over medium heat, stirring constantly, until sauce is thickened.
- Stir in sauteed mixture and serve sauce over hens.
- Sprinkle with chopped fresh mint and garnish with watercress, if desired.
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