1 Video | Photo: Butterflied Cornish Hens with Sage Butter Recipe
Ingredients
- 4 (1 3/4-pound) Cornish game hens, butterflied
- 1 stick butter, softened
- 5 to 7 sage leaves, finely chopped
- 1 lemon, zested
- Salt and freshly ground black pepper
- Olive oil, for sauteing
- 4 strips bacon, chopped
Directions
Preheat oven to 425 degrees F.
Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes. Flip birds over, and baste with sage butter. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally. Let rest 10 minutes before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 52 reviews
By Pazze
Pleasanton, CA
on April 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Deeelish!! Made them for Easter dinner. I browned them on the stovetop and transferred them to a sheet pan to finish off in the oven. I only had minimal smoke in the oven. Checked them for doneness at 25 mins....not quite. They needed to be baked for 35 mins to be perfect for our tastes. Easy but yummy and impressive.
By Franne R
Mequon, 89
on February 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
WOW is all I can say. Sunny, this is awesome! I saw the recipe and then watched your video and made it that night. I only had 2 hens (just my husband and me so I cut the recipe in half except for the bacon...still used 4 rashers. I don't have oven-proof skillets so I browned the hens as directed but then transferred them to a foil lined rimmed backing dish, adding the bacon and the sage butter. Not sure why everyone is talking about all the smoke...I didn't have any. Bottom line, this recipe left me with crispy, yet juicy, hens. It's definitely on my radar for holidays! Thanks:-
By dphreads
on December 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yay! This was excellent! The hens were tender,flavorful, and juicy! I made this for a holiday dinner and it was great!! thanks Sunny!
Oh and I am wondering why people are brining the hens! They are flavorful and juicy enough! Brining may not be the best idea!
Read all 52 reviews