Herb Roasted Cornish Hens

This recipe serves:  4 6 8

2 Cornish hens
salt to taste
freshly ground black pepper
2 cloves garlic, sliced
2 teaspoons minced, fresh rosemary leaves
2 teaspoons minced, fresh thyme
1 bay leaf
2 shallots, roughly chopped
1 1/2 carrots, roughly chopped into 1" pieces
1 1/2 stalks celery, roughly chopped into 1" pieces
1 lemon
1. Preheat the oven to 375°F.

2. Rinse the Cornish hens with cold water and pat dry. Season with salt and pepper inside and out.

3. Stuff the insides of the hens with garlic, rosemary, thyme and 1/2 bay leaf each. Place a few pieces of shallots, carrots and celery in the cavity.

4. Scatter the rest of the shallots, carrots and celery on the bottom of a roasting pan. Place the hens on top of the vegetables.

5. Squeeze juice from the lemons all over the hens and add 1/2 to each hen cavity. Roast in the oven until the hens are golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife, about 45 minutes.

6. Transfer the hens to a serving platter and let rest for about 5 minutes. Remove the skin from the hens and cut each one in half.

Serving Size: 1/2 cornish hen

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