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Ricotta Parmesan cheese egg yolk fresh basil fresh parsley lemon zest garlic kosher salt Cornish game hens lemons onions white wine
Viewed: 44 - Published at: 7 years agoIngredients
- 12 ounces (3/4 of a 15-ounce container) part-skim ricotta
- 1/3 cup freshly grated Parmesan cheese
- 1 egg yolk, lightly beaten
- 1/4 cup finely chopped fresh basil
- 3 tablespoons finely chopped fresh parsley
- 1 1/2 tablespoons grated lemon zest
- 2 small garlic cloves
- Kosher salt and freshly ground pepper
- 6 Cornish game hens
- 1 1/2 small lemons, cut into 6 quarters
- 1 1/2 small onions, cut into 6 quarters
- 1/2 cup dry white wine
Method
- Preheat the oven to 350 degrees.
- Put 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 cloves through a garlic press and add to the mixture.
- Combine well, adding the salt and pepper to taste.
- Rinse the game hens and pat them dry.
- Season the cavities with salt and pepper and place a lemon quarter and an onion quarter 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, tent loosely with aluminum foil, and let rest 10 minutes.
- Discard the trussing string and serve with the pan juices spooned over the hens.
